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Fish, chili recipes

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Fish head curry sour type
Fish curry, sweet type with coconut milk
Salted fish head curry
Charbroiled fish
Grilled fish with creamy sauce
Salted fish head curry
Sweet and sour fish
Fish head curry sour type
Fish curry, sweet type with coconut milk
Spicy fish in vinegar
Stuffed tofu with fish
Fish in spicy chili gravy (sambal fish)
Colorful Salmon Salad
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To cook succulent
and juicy prawn
 
Shelled prawns (500 g) marinated with 1 teaspoon sugar will become 'crunchy' or succulent
on stir fry. Shelled prawns or meat marinated with salt will become tough on cooking.......find out how
 

 
Fish Head Curry
- Sweet Type & Sour Type

There are two types of curries in general.
The sweet type is due to coconut-based gravy, which gives it the smooth and creamy body with a unique aroma.

The sour type is due to the addition of tamarind juice or lime juice. The sour nature greatly increases diners' appetite.

Both are equally popular.


Fish Head Curry - Sour Type
 Cooking time 15 minutes, serve 4
Ingredients

400 g fish or fish head

10-15 ground dried chilies or
3 tbsp dried chili powder
1 tbsp ground coriander
1 tbsp aniseed
1 tbsp ground cumin
1/2 tsp ground turmeric  
6 small onions, ground
1 stalk lemon grass, smashed
 

  
3 kaffir lime leaves
3 tbsp tamarind juice
2 tbsp soy sauce
4 tbsp corn oil

Cut into pieces:
  • 2 lady's fingers
  • 1 tomato
  • 2 long beans
  • 1 eggplant


Fish head curry, sour type
Method
  1. Heat oil. Brown ingredients 1 - 6 till fragrant.
  2. Add in cut vegetables, kaffir lime leaves and lemon grass and fry for 4   minutes.
  3. Add in fish head, tamarind juice and water and bring to boil. Reduce the fire and simmer till cooked. Add soy sauce.
  4. Serve hot with rice, or rice vermicelli, noodle.
 
 

Fish in Coconut Curry -  Sweet Type
Cooking time 15 minutes, serve 4
Ingredients

 
(A)
400 g mackerel fish, or can be substituted with fish head
3 tbsp corn oil
4 lady's fingers
  
(B)
200 ml coconut milk, from 1/2 coconut
2 tbsp tamarind juice
2 tbsp chili sauce
2 tbsp soy sauce


Method
  1. Heat oil and fry (A) over low heat till fragrant.
  2. Add lady's fingers, coconut milk and tamarind juice. Bring to boil, reduce heat and simmer for about 5 minutes.
  3. Add fish, chili sauce and soy sauce.
  4. Be careful not to over-cook the fish to ensure that the fish meat is tender. This will take about 2 minutes of boiling.
  5. Garnish with chilies, tomatoes or mint leaves.
  6. Serve hot with rice or bread.
  
 

Green chili fish curry
Cooking time 10 minutes, serve 5

Ingredients

(A)

  • 10 shallots, ground
  • 4 pips garlic, ground
  • 20 g ginger
  • 3 green chilies
  • 1 twig curry leaves
  • 3 tbsp fish curry powder

(B)

  • 3 tbsp soy sauce
  • 10 green chilies, halved
  • 1 tomato, cut into 4 pieces

Method

  1. Heat oil and fry (A) 1-5 till fragrant. Add chili powder and fry for another 1 minute.
  2. Stir in coconut milk and bring to boil.
  3. Add fish and cook for 1 - 2 minutes, ensure not to over-cook it.
  4. Add in (B), cook for another 1- 2 minutes.
  5. Serve hot.

 

 

 

 

 

 

 

 

Fish, chili recipes
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