Fish Curry
Hawker • Singapore
About Fish Curry
Spicy fish curry with okra and eggplant — Indian stall
How to Make Fish Curry (Traditional & Healthy Version)
Fish Curry is a beloved staple in Singapore’s vibrant food scene, celebrated for its rich flavors and multicultural roots. Found in bustling hawker centres and humble kopitiams alike, this dish exemplifies the harmonious blend of Indian, Malay, and Chinese culinary influences that define Singaporean cuisine. The curry, brimming with aromatic spices and tender fish, is a comforting choice for dinner, often enjoyed with steamed rice or crusty bread to soak up its fragrant gravy. What makes Singaporean Fish Curry unique is its use of local ingredients such as fresh curry leaves, okra (ladies’ fingers), and eggplant, delivering a satisfying balance of heat, tang, and creaminess. This dish is a testament to the fusion influences of Singapore’s hawker culture, where recipes adapt to the tastes and health-conscious preferences of a diverse community. Whether shared with family or savored at a kopitiam, Fish Curry is a heartwarming, nutritious meal that captures the essence of Singapore’s culinary heritage.
Ingredients(for 1 medium bowl with vegetables and fish fillet, as served in a typical Singapore hawker centre)
- 250g Firm white fish fillet (snapper or batang) (cut into chunks)
- 1 tablespoon Cooking oil (preferably canola or sunflower)
- 1 medium Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 10 leaves Curry leaves (fresh daun kari)
- 1 large Tomato (cut into wedges)
- 6 pods Okra (ladies’ fingers) (sliced diagonally)
- 100g Eggplant (cubed)
- 2 tablespoons Curry powder (fish curry blend) (local Singaporean blend)
- 1/2 teaspoon Chilli powder (adjust to taste) - optional
- 1 tablespoon Tamarind paste (soaked in 100ml water)
- 100ml Low fat coconut milk (santan)
- to taste Salt
- 200ml Water
- a handful Coriander leaves (for garnish) - optional
Instructions
- 1
Heat oil in a medium pot over medium heat. Sauté onions, garlic, ginger, and curry leaves until fragrant and onions are soft.
5 minutes
Stir constantly to avoid burning the aromatics.
- 2
Add curry powder and chilli powder. Fry the spices gently until the oil is aromatic and the mixture darkens slightly.
2 minutes
Keep heat medium-low to extract flavors from spices without burning.
- 3
Stir in tomatoes, okra, and eggplant. Mix well to coat with the spices.
3 minutes
Cut vegetables evenly for consistent cooking.
- 4
Pour in tamarind water, coconut milk, and additional water. Stir, bring to a gentle boil, then reduce heat and simmer until vegetables are tender.
7 minutes
Simmer uncovered to slightly thicken the curry.
Why This Dish is Healthy
Fish Curry is a healthy choice as it uses lean fish for high-quality protein, plenty of fresh vegetables for fibre and micronutrients, and heart-healthy fats from coconut milk in moderation. By reducing oil and using low-fat coconut milk, the dish remains light yet satisfying. This meal supports heart health, digestive wellness, and muscle repair—perfect for those seeking a balanced, wholesome dinner.
This Singaporean Fish Curry is a nutrient-rich dish, providing lean protein from white fish, dietary fiber from okra and eggplant, and healthy fats from coconut milk. The curry spices deliver antioxidants, while tamarind offers vitamin C and aids digestion. With moderate carbs and low saturated fat (thanks to low-fat coconut milk), this dinner is balanced and nourishing, loaded with vitamins B6, C, potassium, and magnesium.
Pro Tips
- 💡Tip 1: Use the freshest local fish for best flavor and texture.
- 💡Tip 2: Simmer the curry on low heat to prevent coconut milk from splitting.
- 💡Tip 3: Add a squeeze of lime or calamansi just before serving to brighten the flavors.
Storage & Serving
Store leftover Fish Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to preserve the texture of the fish and vegetables.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 9.0 g |
| Fiber | 2.0 g |
