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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.
Cooking time20 minutes
Prep time10 minutes
Servings4 portions
- 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
- Wash the fish thoroughly, Rub salt on it and let it marinate for 15 minutes.
- Heat Blue Band in a non-stick skillet and fry the fish on medium heat on both sides.
- In the remaining Blue Band, Add Cumin seeds.
- Once they start spluttering,Add ginger and garlic paste.
- Cook for 2 minutes and add half a cup of water, stir until it turns brown.
- Add Red chili powder, Tumeric Powder, Coriander Powder, and salt. Fry the mixture well.
- Then Add Curd, a little at a time, and keep stirring until you get a thick consistency.
- 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.
- Garnish with fresh coriander leaves.
- Ready to serve with hot Rice
| Energy (kcal) | 47 kcal |
| Energy (kJ) | 199 kJ |
| Protein (g) | 2.5 g |
| Carbohydrate incl. fibre (g) | 4.3 g |
| Carbohydrate excl. fibre (g) | 3.8 g |
| Sugar (g) | 3.2 g |
| Fibre (g) | 0.5 g |
| Fat (g) | 2.5 g |
| Saturated fat (g) | 1.4 g |
| Unsaturated fat (g) | 0.9 g |
| Monounsaturated fat (g) | 0.7 g |
| Polyunsaturated fat (g) | 0.1 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 8 mg |
| Sodium (mg) | 112 mg |
| Salt (g) | 0.28 g |
| Vitamin A (IU) | 269 IU |
| Vitamin C (mg) | 0.5 mg |
| Calcium (mg) | 86 mg |
| Iron (mg) | 0.57 mg |
| Potassium (mg) | 125 mg |
