Masala Fish curry is a Singaporean dish deriving from a hybrid of Indian and Chinese ethnic cuisines.The head of a red snapper is stewed in a curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
Fish head curry was invented when a chef from the state of Kerala named M.J. Gomez living in Singapore wanted to bring South indian cuisine to diners. He started a restaurant called Gomez Curry, which was located at Sophia Road and eventually to 9 Selegie Road, both located within Rochor.
Masala Fish
Ingredients
- 1 kilogram(kg) fish(fillets or whole)
- 2 tablespoon(tbsp) lemon juice
- 3 tablespoon(tbsp) oil
- Salt to taste
- 200 grams(g) peeled and sliced potatoes
- 1 small tin of peeled/chopped tomatoes or 3-4 fresh tomatoes oil for frying(potatoes)
- 1 teaspoon(tsp) garlic paste
- 2 teaspoon(tsp) coriander/cumin powder
- 1/4 teaspoon(tsp) turmeric
- 1/4 teaspoon(tsp) red chilli powder
- 1/4 Salt to taste
- 1 tablespoon(tbsp) lemon juice to taste
- 1 tablespoon(tbsp) tomato puree
- 1 tablespoon(tbsp) oil
Instructions
- Clean the fish and rub in salt and lemon juice. Leave for 1/2hour
- Mix together all the ingredients to make the paste
- Apply some paste on both sides of fish and grill until fish is cooked
- Fry the sliced potatoes and keep aside
- Put-3 tablespoons oil in a trying pan and fry the tomatoes until almost dry
- Add the remaining paste and fry
- Add some water and mix well until sauce is well blended
- Pour over the fish and potatoes
- Sprinkle with coriander leaves before serving
- Serve with parathas, rotlis or rotlas
