Singaporean Tamarind Coconut Fish Curry
An 8-ingredient curry with flaky fish in a spiced, creamy curry sauce. The tamarind juice gives the flavorful Singapore Tamarind Coconut Fish Curry a delicious citrusy acidity (and makes sure there is no fishy flavor)- unusual for a curry, but makes for a super satisfying meal with white rice. (Dairy-free) (Stovetop)
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15.9 oz white fish fillets
- ⅖ Cup coconut cream
- 1 T tamarind paste (Mix it with 1/4-1/2 Chinese bowl of water)
- fish sauce (to taste, or salt)
- 2 T vegetable oil
- 4 dried chillies
- 2 lemongrass stalks ((white part/ base) Chop extra fine before pounding to make life easier for yourself)
- 1 piece turmeric
- 3 cloves garlic (peeled)
- 1 slice ginger (Peel with the back of a spoon if you wish- i sometimes leave the skin on!)
Instructions
- 1
Cut all the ingredients for the rempah, then pound (or blend) till fine.
- 2
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.
- 3
Add the coconut cream (mixed with water), bring to the boil then add the fish and reduce the heat to a simmer.
- 4
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.
- 5
Add fish sauce or salt, to taste
- 6
Serve with white rice, cauliflower rice or brown rice.