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Snapper Coconut Curry

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

Ingredients

  • 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

Instructions

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.

Fish

  • 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.