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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
  • DifficultyMedium
  • Servings4 portions
recipe image Fish Curry
  • 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
  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
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

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