SINGAPOREAN FISH CURRY
I served this delicious curry at my 30th birthday. You can use any white fish fillets that keep their shape well. I used economic frozen fish. This recipe will yield a lot of sauce :), so serve over basmati rice. You'll find coconut vinegar in Asian stores. You will need to marinate the fish for at least 30 minutes. It is included in the cooking time. This curry freezes well, but you will have to use fresh fish then.
Provided by tigerduck
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients for the marinade in a bowl.
- Check if all bones are removed from the fish fillets. If not, use a pair of tweezers.
- Cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
- Heat a wok on high temperature, put in oil. Reduce heat to the lowest temperature and add chopped onion, garlic and mustard seeds. Cook on very low heat for 5 minutes or more, stirring frequently.
- Add fish fillets, marinade, tomatoes, chillies, and palm sugar (or brown sugar). Add a lid and cook for 10-15 minutes. Fish is cooked if it can easily be parted with a fork.
- Serve over basmati rice and sprinkle with the fresh coriander.
Nutrition Facts : Calories 296.2, Fat 11.8, SaturatedFat 1.6, Cholesterol 101.6, Sodium 787.2, Carbohydrate 18.4, Fiber 3, Sugar 11.2, Protein 30.4
SPICY SINGAPOREAN FISH
For a quick fish supper, try this superhealthy dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Make a paste by blending together the chillies, shallots, garlic, lemongrass, ginger, soy sauce and sugar in a blender or coffee grinder, or use a pestle and mortar. Heat the oil in a small frying pan and cook the paste for 2 mins until it has darkened slightly and you can really smell the spices. Season with a little salt if you like, then set aside.
- Heat the grill to medium. Put the fish onto a grill pan, then use the back of a teaspoon to smear the paste all over, making a thin layer covering the whole fish. Pop under the grill and cook for 10 mins until the fish flakes easily. Serve with rice and steamed bok choy. Sprinkle chives and coriander on the fish to serve, if you like.
Nutrition Facts : Calories 213 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium
SINGAPOREAN FISH HEAD CURRY
My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail.
Provided by Pinaygourmet 345142
Categories Asian
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Wash the fish head or fish steaks and pat dry. Keep aside.
- Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
- Cool slightly then pulse in a food processor to create the paste.
- In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
- Add the curry paste and stir fry till fragrant and cooked.
- Add the onions and stir fry briefly for about one minute.
- Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
- Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
- Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
- Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
- You may add more liquid if there is not enough gravy.
- Serve with steaming hot rice.
Nutrition Facts : Calories 554, Fat 30.1, SaturatedFat 10.5, Sodium 650.7, Carbohydrate 71.8, Fiber 20.5, Sugar 19.8, Protein 19.6
SINGAPORE-STYLE CURRY POWDER
This spice mixture is a key ingredient in many Singapore poultry and meat dishes. This mixture works for fish and shellfish dishes but use only 1/3 the amount normally used for meat and poultry. EDIT: World Spice Merchants in Seattle, WA says about this curry mixture - The city-state-island of Singapore is a melting pot comprised of Chinese, Indian, Thai, Malay, and Indonesian cultures, all of which make their mark on Singapore's cuisine. Designed more as a coating rather than being used in stew-like curry, this spice blend is excellent on all manner of seafood. Try it added to stir-fried prawns or rub it on a tuna steak just prior to grilling.
Provided by Member 610488
Categories Asian
Time 20m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Deseed and take off any stems from the chilies.
- Heat a frying pan and add all the seeds. Dry-fry over medium heat, stirring until the spices give off a rich aroma.
- Allow to cool. When cool enough to handle, break the stick into pieces and deseed the cardamom pods. Throw the pods away but keep the seeds.
- Grind all the seeds in a grinder.
- Stir in the turmeric and use immediately or store in an airtight jar away from light for no more than one month.
Nutrition Facts : Calories 283.1, Fat 11.6, SaturatedFat 0.8, Sodium 55.9, Carbohydrate 52.4, Fiber 25.2, Sugar 11.8, Protein 12.1
MALAYSIAN FISH CURRY (KARI IKAN)
A wonderful, complex melding of colour, texture and flavour. Tender fish pieces in a rich, vibrant an and fragrant curry sauce - unique to Malaysia.
Provided by Lee
Categories Main Course
Time 50m
Number Of Ingredients 26
Steps:
- Mix the chilli powder, paprika, coriander powder, cumin powder and turmeric with about 1/3 cup water until smooth. Set aside.
- Using a food processor or stick blender, blend together the onion, garlic, ginger, lemongrass, shrimp paste into a smooth paste. Set aside.
- Heat the oil in a wok or large saucepan over a moderate heat until hot.Add the curry leaves and let them splutter briefly before adding the curry paste. Cook this gently for about 4-5 minutes (be careful to not have the pan too hot as you'll burn the spices).
- Add the onion paste and stir well.Stir in the cinnamon and star anise. Cook this paste gently for another 5 minutes. You should have a nice separation of oil around the paste.
- Pour in the stock, tamarind, lime leaves, galangal and lemongrass stalks and bring to a simmer. Gently simmer the sauce for 10 minutes - a gentle bubble of a simmer.
- Pour in the coconut milk and stir well.Gently slide in the fish followed by the tofu. Let this cook for 4-5 minutes until the fish is cooked through.
- Remove from the heat and carefully stir in the beans and tomatoes. Serve hot!
- I like to serve mine with jasmine rice to help soak up the plentiful sauce, but you can also serve with Malaysian roti breads - you can find those in the frozen section of most Asian supermarkets.
Nutrition Facts : Calories 655 kcal, Carbohydrate 21 g, Protein 58 g, Fat 40 g, SaturatedFat 24 g, Cholesterol 85 mg, Sodium 843 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
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