Singaporean Fish Curry
Fish, coconut vinegar and tomatoes cooked in a pan and spiced with cumin and turmeric for a Malaysian curry. Finish with fresh coriander.
50 min · Serves 6 · Medium
Ingredients
Marinade
Other ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
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.
- 2
Cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
- 3
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.
- 4
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.
- 5
Serve over basmati rice and sprinkle with the fresh coriander.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
