Snapper Coconut Curry
Snapper Curry by Como Cuisine Singapore
- 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.