Petitchef

Singapore fish curry

Main Dish
4 servings
20 min
20 min
Very Easy

Ingredients

Number of serving: 4
1 lb cat-fish cubes or red snapper

1/2 cup okra

2 egg plants

1 tsp cumin seeds

1/2 tsp fenugreek seeds

5 green chillies halved lengthwise

few sprig of curry leaves

1 cup shallots halved

10 cloves of garlic crushed

1 tsp thinly sliced ginger

3 tomatoes cubed

1 tbsp tomato paste

2 bsp tamarind pulp

1 cup coconut milk

1/2tsp turmeric powder

1 tsp chilli powder

2 tbsp fish curry masala

salt to taste

Preparation

  • Cut okra and eggplants into 5 cm lengths.
  • Soak tamarind in 2 cups hot water for 10 minutes, squeeze to dissolve pulp, strain.
  • Heat oil and fry eggplant and okra about 3 minutes, remove from oil. Add fenugreek and mustard seeds, fry until mustard seeds pop.
  • Add chillies, curry leaves, onion, garlic and ginger and lower heat. Fry until soft and golden. Add all spices and fry, stirring, for 1 minute.
  • Stir in tamarind liquid, tomato paste and tomatoes. Bring to the boil, add coconut milk and salt. Add fish cubes and vegetables and simmer uncovered until cooked.
  • Garnish with chopped coriander leaves.Serve with steamed white rice.

Photos

Singapore Fish Curry, photo 1Singapore Fish Curry, photo 2Singapore Fish Curry, photo 3

Questions:




Comments:

19/04/2012

Have not try the recipe yet.

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