Singaporeanfishcurry Recipes

SINGAPOREAN FISH CURRY

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.

SINGAPOREAN FISH HEAD CURRY

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.

FISH-HEAD CURRY

Steps:

• Heat oil in medium saucepan over high heat. Add fennel, cumin, and fenugreek. Stir in garlic, onions, and ginger; cook, stirring, until golden brown. Add tomatoes and curry leaves; reduce heat and let simmer for 2 hours.
• Add chili powder, ground fennel, cumin, and turmeric; stir to combine. Add soaked tamarind and bring to a boil; reduce heat to a simmer and cook for 45 minutes.
• Add coconut milk and stir to combine. Using an immersion blender, blend mixture until smooth. Season with salt and add fish; cook until fish is cooked through, about 15 minutes. Serve immediately with white rice.

SPICY SINGAPOREAN FISH

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.

INDIAN FISH CURRY

Steps:

• Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
• Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
• Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

SINGAPORE NOODLE CURRY SHRIMP

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.