Fish curry is one of the most loved dish in Singapore especially fish head.
While there are variations of fish curry originated from each state of India, mostly they used fresh spice mix unlike here, we used a ready made fish curry powder (masala) that was available in the market.
During the olden days, we have to get our own coconut milk by squeezing fresh grated coconut with water then strain. But that was a thing of the past since a tetra pack coconut milk is being used now.
With hectic and busy lifestyle, most women go for a quick and readily available ingredients. Even now, you could find semi cooked fish curry. No peeling or grinding of onion etc, just open the packet, heat it and add fish slices. Your meal are ready in minutes.
My Easy Fish Curry did not use coconut milk but you could include about a cup of coconut milk if you like. Also if you like sourish curry, add a bit more tamarind.
Besides taken with rice, this Easy Fish Curry goes well with flatbread, dosa or bread.
Other recipes using fish:
Fish Tempra
Spicy Nadan Tomato Fish
Sardine Sambal
Read more »Until Jump Break
