Fish curry is something all Singaporeans grow up eating. There’s always lady’s finger (okra) and tomatoes in them. Infused with cumin and fennel seeds, they are comfort to most of us.
This version is a typical Singaporean version. Familiar and tasty.
Fish Asam Pedas Curry
Ingredients
- 500 g Fish cut into curry cuts
- 4 Medium Tomatoes
- 1 cup water mixed with 2 Tablespoons of asam and sieved
- 1 Tbsp Bullion
- 15 small okra
- 1 Big Onion sliced
- 10 cloves sliced
Grounded together
- 11/2 tsp Fennel seeds
- 11/2 tsp Cumin seeds
- 1/2 tsp Fenugreek
- 1/2 cup oil
- 2 Tbsp Curry Powder
Instructions
- Grind the ingredients in the list above. Heat this to medium hot.
- Mix curry powder with a tablespoon of water and stir the paste into the ingredients above.
- Cut the tomatoes into quarter and add in. Add the okra.
- Add the bullion and water and bring to a boil.
- Add fish and cook until fish is ready.Dish out and serve with steamed rice.
