Singaporean Fish Curry Recipe

Name: Singaporean Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: marinade; 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; other ingredients; 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

Servings: persons

marinade
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
other ingredients
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

1
Mix all ingredients for the marinade in a bowl.
2
Check if all bones are removed from the fish fillets. If not, use a pair of tweezers.
3
Cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
4
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.
5
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.
6
Serve over basmati rice and sprinkle with the fresh coriander.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: marinade, 1/4 cup lemon juice (60 ml), 1/4 cup coconut vinegar (60 ml), 2 teaspoons cumin seeds, and more.

Yes, Singaporean Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singaporean Fish Curry

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