Singaporean Tamarind Coconut Fish Curry
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
4 people
-
Calories
311 kcal
-
Course
Main Course
-
Cuisine
Asian, Malaysian, Singaporean
Singaporean Tamarind Coconut Fish Curry
Description
This Singaporean Tamarind Coconut Fish Curry combines pieces of white fish with a homemade rempah paste made from dried chili, lemongrass, fresh turmeric, garlic, and ginger, which are pounded until fine. The rempah is fried in vegetable oil until fragrant and the oil separates, then mixed with coconut cream diluted with water. The fish simmers in this mixture, absorbing the flavors from the rich coconut and aromatic spices. Tamarind paste adds a bright, sour note that balances the creamy base, and fish sauce or salt seasons it to taste. The curry’s texture is a delicate, tender fish in a mildly spicy, creamy, and tangy sauce.
The dish is best served warm alongside white rice, brown rice, or cauliflower rice, which help soak up the sauce and complement the intense flavors. Variations may include adding vegetables such as broccoli or okra for extra texture and nutrition, which can be introduced with the rempah. This curry’s complexity lies in its fresh rempah and the balance between the sour tamarind and rich coconut cream.
For convenience, the rempah paste can be prepared ahead of time and frozen in portions for quick use. The curry tastes better after resting overnight to allow flavors to meld. Store leftovers in the refrigerator for up to two days due to the coconut cream’s limited shelf life. Freezing is possible but recommended only for the sauce, as reheated fish may lose texture. The recipe’s spices and seasoning amounts can be adjusted to your preference.
Ingredients
- 15.9 oz White fish fillets (gutted and descaled) (450g) Wash the fish in salt water, then drain dry and cut into 1 inch/ 1,5 cm pieces. In Singapore, we use ikan tenggiri, ikan merah and ikan kurau, but you can also use a white fish like cod, halibut or tilapia. Substitute: pork (it will need to be cooked longer than the fish). Don't use oyster mushrooms as it doesn't go well with the tamarind.
- ⅖ Cup coconut cream (100ml), mixed with 1 Chinese bowl of water. Alternatively grate ½ a coconut and mix it with 225 ml of water. You can also skim off the thicker top of full-fat coconut milk and use it in place of coconut cream.
- 1 T tamarind paste Mix it with ¼-1/2 Chinese bowl of water
- fish sauce to taste, or salt
- 2 T vegetable oil or to taste. Don't use olive oil! Canola or sunflower works (palm oil is the traditional choice in South East Asia)
Rempah (to be pounded together- cut all the ingredients, where possible, before pounding)
- 4 dried chili Cut to facilitate pounding) (Remove the seeds to make it less spicy) Don't touch your eyes after touching the dried chillies or you will cry
- 2 lemongrass white part/ base) Chop extra fine before pounding to make life easier for yourself, stalks
- 1 piece Turmeric Substitute with turmeric paste or 1 of these substitutes if you don't have fresh on hand
- 3 cloves garlic peeled
- 1 lice ginger Peel with the back of a spoon if you wish- i sometimes leave the skin on!
Instructions
- Cut all the ingredients for the rempah, then pound (or blend) till fine.
- Heat the cooking oil, then fry the pounded rempah. Keep stirring and frying till the oil separates out and you can smell the fragrance of the ingredients.
- Add the coconut cream (mixed with water), bring to the boil then add the fish and reduce the heat to a simmer.
- Add the tamarind juice and simmer for another 2-3 minutes or till the fish is cooked. (Frozen or bigger fish pieces will take longer to cook.) Add more water till the gravy is at your ideal consistency/ tastiness.
- Add fish sauce or salt, to taste
- Serve with white rice, cauliflower rice or brown rice.
Notes
- The rempah paste can be made in advance and frozen in portions for easy future use.
- Curry flavors deepen after resting overnight; consider making it a day ahead for better taste.
- Store leftovers in an airtight container in the refrigerator for up to 1-2 days, as coconut cream has a short shelf life.
- If freezing, freeze only the curry sauce but avoid freezing the fish itself to preserve texture.
- You may add vegetables like broccoli, tomatoes, or okra along with the rempah for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 76mg | 3% |
| Potassium | 404mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
