Fish curry is a common dish in Singapore and Malaysia. Often cooked with the fish head or fish meat, the former version being the preferred dish and one that is more famous in Singapore.
I cook mine in 15 minutes, and seldom have to grind the ingredients as I just chop the aromatics to small pieces rather than activating the food processor. I just don’t like the washing up.
The preferred fish meat includes the firmer white fish like mackerel, king fish and batang. Red emperor is also good. But if you are going for the fish head curry, I love ang ko li or red snapper!
The veggies are prized when cooked in this curry. Always not enough. One dish is all we need to eat with rice as a meal.
1 kg fish meat with bones or fish head or (750g fish meat, skin on)
5 Tbsp cooking oil
1/2 cup coconut creme
As much as you like Okra or lady's fingers
2 large tomatoes, quartered
1 tsp turmeric
1 tsp chili powder
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp curry powder for seafood
5 cloves of garlic (minced)
1 large onion or shallots (sliced thinly)
1 Thumbsize ginger (shredded or finely chopped)
- Season the fish with salt and pepper just before adding it to the hot oil, skin side down.
- Remove the fish from the oil when the skin is lightly browned.
- Add the aromatics to the hot oil and when the onion is yellow, add some salt and the spices.
- When the mustard seeds start to pop, add the okra.
- When the okra is cooked (about 5 minutes), add the tomatoes.
- Add the fish and once the fish is cooked, add the tomatoes and then the coconut creme.
- Dish out and serve immediately with steamed rice.