Thursday, August 7, 2008
This mild fish curry can be served with white rice noodles, snow peas and poppadums, reflecting the combination of Indian and Chinese cultures that makes the Singapore cuisine unique. Recipe serves 4.
2 ounces (60 g) unsweetened shredded coconut
3 tablespoons butter
2 onions, finely chopped
2 cloves of garlic, crushed
1 inch (2.5 cm) piece fresh ginger, shredded
2 teaspoons ground coriander
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
1 tablespoon red lentils, washed and drained
Salt and ground black pepper
2 ounces (60 g) creamed coconut
2 pound (1 kg) monk fish or cod fillets, sliced
4 tablespoons double cream
2 tablespoons chopped fresh coriander
1. Toast the shredded coconut under a medium grill for 2 minutes, until golden brown. Set aside.
2. Melt the butter in a large deep-sided frying-pan, add the finely chopped onions, garlic and ginger and fry over gentle heat for 5 minutes. Stir in the ground coriander, chili, turmeric, garam masala, cumin and red lentils and cook for a further minute.
3. Pour over 1 pint (600 ml) water and bring to the boil. Add the creamed coconut and season with salt and pepper. Lower the heat and simmer for 10 minutes until the sauce has thickened.
4. Slide in the sliced fish and cook for a further 10-15 minutes, or until the fish is cooked through. Stir in the cream and fresh coriander. Taste and adjust the seasoning.
5. Transfer the fish to a warmed serving platter. Serve garnished with the toasted coconut.
Tip: If you prefer a stronger curry, increase the chili powder to 3/4 teaspoon and the garam masala to 1 1/2 teaspoons.