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Snapper Curry by Como Cuisine Singapore

Singapore I Curry

Snapper Curry by Como Cuisine Singapore

COMO Cuisine in Singapore serves up signature favourites from their hotels and resorts around the world. Each plate is prepared from scratch using, wherever possible, organic produce and the freshest in-season ingredients that are sourced locally in the most natural and sustainable way.

One of our favourite lip-smacking dishes is the Snapper Coconut Curry served with Saffron Rice.   It’s pretty easy to cook and you can make the tomato+tamarind base ahead of time.   Just take a portion out of the chiller when you are ready to cook the fish.

Thank you to the talented Executive Chef Tshering Lhaden for sharing this delicious curry .   Tshering’s mantra when it comes to food: Be simple, cook simple and put in lots of love. x

Snapper Coconut Curry

Snapper Curry by Como Cuisine Singapore
Course: Main Course
Cuisine: Asian
Keyword: Curry, Fish


  • 140 gr Snapper Fillet
  • 200 gr Tomato and Curry Base (see instructions below)
  • 10 gr Coriander
  • 30 gr Okra (Lady Finger)
  • 0.5 gr Fried curry leave
  • 10 gr Shaved Coconut
  • 220 gr Saffron Rice
  • 20 gr Tempered Oil

Tomato and Tamarid Base

  • 2 kg Brown Onion
  • 5 kg Tomatoes
  • 200 gr Garlic
  • 200 gr Ginger
  • 30 gr Mustard Seeds
  • 30 gr Fenugreek Seeds
  • 50 gr Curry Leafs Fresh
  • 2.5 kg Peeled Tomato
  • 30 gr Fish Masala (Baba)
  • 30 gr Coriander Powder
  • 20 gr Cumin Powder
  • 30 gr Chilli Powder (Deggi Mirch)
  • 10 gr Tumeric Powder
  • 20 gr Meat Masala
  • 200 ml Sunflower Oil
  • 1 litre Coconut Cream (Kara)
  • 200 gr Tamarind Paste
  • 400 ml Coconut Oil (Parachut)
  • Salt to taste


Tomato and Tamarind Base

  • Heat the oil. Just before smoking add the mustard seeds & curry leaves. Temper the spices.
  • Add the onion and season with salt. Cook until soft.
  • Add the ginger & garlic and cook out the raw flavours
  • Add the spices & cook until fragrant
  • Add the tomatoes & coconut milk & cook until saucy.
  • Cool down sauce base in chiller. This can be made in advanced for later use.


  • When you are ready to cook the fish, heat the tomato + tamarind sauce with a little water.
  • Add the fish and bring to a slow boil. (slow boil method with keep the fish tender and soft)
  • Garnish with deep fried okra, curry leaf and tempered coconut oil.
  • Serve with aromatic saffron rice.