Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Fish Curry
  • main
  • medium
  • fish
  • african
  • supper
  • lunch
  • dinner
  • curry

Fish Curry

Fish Curry

Fish curry is a spicy, curried dish unique to Singapore. Blending the spices of a typical South Indian fish curry with the fish head, the dish is a delicacy among the Chinese.

Fish curry is a spicy, curried dish unique to Singapore. Blending the spices of a typical South Indian fish curry with the fish head, the dish is a delicacy among the Chinese.

  • Prep time10 minutes
  • Ready In30 minutes
  • Servings4 portions
  • DifficultyMedium

Ingredients

  • 450 gram Pomfret cut into one inch pieces
  • 1 tablespoon ginger and garlic paste
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon Tumeric Powder
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 cup plain yoghurt
  • salt
  • Blue Band as required

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      1. Wash the fish thoroughly, Rub salt on it and let it marinate for 15 minutes.
      2. Heat Blue Band in a non-stick skillet and fry the fish on medium heat on both sides.
      3. In the remaining Blue Band, Add Cumin seeds.
      4. Once they start spluttering,Add ginger and garlic paste.
      5. Cook for 2 minutes and add half a cup of water, stir until it turns brown.
      6. Add Red chili powder, Tumeric Powder, Coriander Powder, and salt. Fry the mixture well.
      7. Then Add Curd, a little at a time, and keep stirring until you get a thick consistency.
      8. Add fish pieces now to the curry, along with a little water and let it simmer in low heat until the fish is fully cooked.
      9. Garnish with fresh coriander leaves.
      10. Ready to serve with hot Rice

      Fish Curry

      More recipes

      All recipes