Singaporean Fish Curry Food

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SINGAPOREAN FISH CURRY



Singaporean Fish Curry image

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

1/4 cup lemon juice (60 ml)
1/4 cup coconut vinegar (60 ml)
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon salt
2 lbs white fish fillets (1 kg, should hold well together)
1/4 cup oil (60 ml)
1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons grated fresh ginger
1 teaspoon black mustard seeds
1200 g chopped canned tomatoes (1.2kg /2 1/2 lbs)
2 small green chilies, deseeded and chopped
2 tablespoons palm sugar, grated (or brown sugar)
3 -4 tablespoons chopped fresh coriander

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



Spicy Singaporean fish image

For a quick fish supper, try this superhealthy dish

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 10

2 red chillies , deseeded and chopped
2 shallots , chopped
1 garlic clove , chopped
1 lemongrass , outer leaves removed, chopped
small knob ginger peeled and chopped
2 tsp soy sauce
pinch sugar
2 tbsp vegetable oil
2 fillets lemon sole , about 120g each
chives and coriander, to serve

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



Singaporean Fish Head Curry image

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

1 whole fish heads, cut into 2 or 600 g fish steaks
10 g ginger, thinly shredded
3 garlic cloves, thinly sliced
3 onions, thinly sliced
5 tablespoons curry paste (recipe follows)
3 tomatoes, quartered
6 red chilies, slit into half lengthwise
6 green chilies, slit into half lengthwise
2 -3 sprigs curry leaves
1/2-1 teaspoon salt
1 tablespoon sugar
1 tablespoon tamarind paste, diluted with
1/2 cup water
1 cup coconut milk (regular not the lite version)
250 g coriander powder
60 g cumin powder
150 g chili powder
30 g turmeric powder
20 g black pepper
10 g ground fenugreek
5 tablespoons sunflower oil

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



Singapore-Style Curry Powder image

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

4 small dried red chilies
6 tablespoons coriander seeds
1 tablespoon cumin seed
1 tablespoon fennel seed
2 teaspoons black peppercorns
1 inch piece cinnamon stick
4 green cardamom pods
6 cloves
2 teaspoons ground turmeric

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)



Malaysian Fish Curry (Kari Ikan) image

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

1 tsp chilli powder
2 tsp paprika ((sweet))
1 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric
1 onion ((peeled and sliced))
4 garlic cloves ((peeled))
4 slices ginger
2 lemongrass stalks ((white parts only, sliced) (keep the stalks))
1 tsp shrimp paste
4 tbsp vegetable oil
2 stems curry leaves ((fresh))
2 cinnamon sticks
3 star anise
2 cups vegetable stock ((or chicken))
2 tsp tamarind concentrate ((diluted with 2 tbsp water))
4 kaffir lime leaves
3 slices galangal ((fresh))
2 cups coconut milk
2 lb firm white fish (skin off)
4 cubes of fried (spongy) tofu puffs ((cut in halves) (available from Asian supermarkets))
2 cups cooked long beans ((snake beans or French beans))
2 tomatoes ((chopped))
1 tsp salt
1 tsp sugar
½ tsp white pepper

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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From youtube.com


FISH HEAD CURRY IN SINGAPORE - GIANT FISH HEAD, AMAZING ...
Fish head curry in Singapore is one of the absolute best things to eat when you visit. Subscribe to my channel for more videos: http://bit.ly/MarkWiensSubscr...
From youtube.com


FISH HEAD CURRY | GUIDE TO THE BEST SINGAPORE LOCAL FOOD ...
Ocean Curry Fish Head Address: Block 92 Toa Payoh Lorong 4 #01- 264 and other locations Tel: +65 6252 2168 Website: www.oceancurryfishhead.com.sg Opening Hours: Mon–Sun 11am–9pm; Closed on every alternate Tuesday and the day after a Public Holiday Nearest MRT: Braddell Station . Food Guide Hello Singapore 26 February 2020 Hello …
From hellosingaporetours.com


20 FISH CURRY FOOD IN SINGAPORE 2021 - FOODADVISOR
Fish Curry Food in Singapore. Fish Curry Food in Singapore. Zai Shun Curry Fish Head. 57% 27% 16%. Hidden Gem Restaurants · Zi Char · Seafood · Good For Groups Restaurants · Cheap Food Restaurants . 253 Jurong East Street 24 #01-205, Singapore 600253 +65 6560 8594. S$10 - S$20 per pax Chinese Garden MRT . Chye Lye Curry Fish Head Restaurant. …
From foodadvisor.com.sg


FISH HEAD CURRY | TRADITIONAL STEW FROM SINGAPORE ...
Fish head curry is a Singaporean specialty dish consisting of fish heads, coconut cream, tomatoes, and an array of seasonings such as curry leaves, garlic, chili, coriander, cumin, turmeric, pepper, and tamarind. The dish was invented during the 1970s as a way to use up unwanted fish heads.
From tasteatlas.com


SINGAPOREAN FISH HEAD CURRY
food; July 10, 2017 Singaporean Fish Head Curry When you're happy; make a good Curry! I've only gone and made my very first Singaporean fish head curry, yes you just read fish head. Let's focus on the nutritional value of this dish for just a moment. Fish offers high quality protein, omega-3 fatty acids and Vitamin D. Why do you need these nutrients? Protein …
From pocketsizeddietitian.blogspot.com


FISH HEAD CURRY IN SINGAPORE – GIANT FISH HEAD, AMAZING ...
Fish head curry has an interesting and unique history in Singapore… it’s said that there was an Indian chef who had a group of Chinese customers that he needed to cook for. He knew the fish head was a delicacy in Chinese culture, and so he decided to cook a fish head, but use Indian style curry. His idea went perfectly, so perfectly that today it’s one of the main …
From fnbsingapore.com


BEST FISH HEAD CURRY IN SINGAPORE - RESTAURANTS ...
The best-tasting fish-head curry I've ever had in Singapore is a Chinese-style one at Ocean Fish-head Curry, 181 Telok Ayer Street, near Amoy St Food Centre in the city. They are open Mon-Sat 9am-6pm, but go there early to beat the large office crowd (before 12 noon). A long, long queue forms at the ordering counter at lunch-time and snaring a seat in the small …
From chowhound.com


8 BEST CURRY CHICKEN MEE IN SINGAPORE – FOR AROMATIC CURRY ...
All this talk about “Singaporean style Curry” (cues The New York Times recipe) is making me crave more for our local curries. And this particular dish – Curry Chicken Mee. While Singapore is well-known for its Hainanese Chicken Rice, the other much over-looked dish is Curry Chicken Noodles. If you are looking for Curry Chicken Noodles, one of your best bets is …
From danielfooddiary.com


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