📸 Image coming soon for Fish Curry with Rice
Fish Curry with Rice
Lunch • Singapore
How to Make Vegetarian Fish Curry with Rice (Traditional & Healthy Version)
Vegetarian Fish Curry with Rice is a beloved staple in Singapore’s vibrant hawker and kopitiam scene, offering a flavor-packed South Indian-influenced meal that caters to the city’s diverse tastes. Traditionally, Singaporean fish curry is prepared with fresh fish, but this innovative vegetarian version swaps in plant-based fish fillets, delivering the same robust curry flavors while keeping it meat-free and health-conscious. The dish marries the aromatic spices of South Indian cuisine with local tastes, resulting in a tangy, spicy, and satisfying meal that’s perfect for lunch in a bustling kopitiam. Singapore’s hawker culture is renowned for its inventive fusion, and vegetarian Fish Curry with Rice is a testament to this culinary creativity. The curry is simmered with okra (lady’s fingers), tomatoes, and eggplant, all common vegetables in Singaporean kitchens, creating a wholesome, hearty dish. Served alongside steamed white rice, this curry is both filling and nourishing, making it a go-to choice for vegetarians and those seeking a lighter, plant-based meal without sacrificing authentic Singaporean flavors. Whether enjoyed in a hawker centre or made at home, this dish captures the essence of Singapore’s multicultural dining experience.
Ingredients(for 1 plate with curry and white rice (about 350g))
- 200g Plant-based fish fillets (available at major supermarkets)
- 10 leaves Curry leaves (daun kari)
- 6 pods Okra (lady’s fingers)
- 1 small (100g) Eggplant (brinjal)
- 1 large Tomato (chopped)
- 1 medium Onion (finely sliced)
- 1 tbsp Ginger-garlic paste (homemade or store-bought)
- 2 tbsp Curry powder (South Indian style)
- 200ml Coconut milk (light) (low-fat for health)
- 2 tbsp Tamarind water (diluted tamarind paste)
- 1 tbsp Cooking oil (sunflower or canola)
- 1 cup White rice (uncooked, jasmine or basmati)
- to taste Salt
- for garnish Fresh coriander (optional) - optional
Instructions
- 1
Rinse and cook the white rice as per package instructions. Set aside.
15 minutes
Use less water for firmer rice, perfect for curry.
- 2
Heat oil in a deep pot over medium heat. Add curry leaves, sliced onions, and ginger-garlic paste. Sauté until onions turn golden.
5 minutes
Add a pinch of salt to help onions soften faster.
- 3
Stir in curry powder and cook for 1 minute to release the spices' aroma.
1 minute
Don’t burn the spices; keep heat moderate.
- 4
Add chopped tomatoes and cook until softened. Then add okra and eggplant, stirring to coat in spices.
4 minutes
Cut vegetables into even pieces for uniform cooking.
Why This Dish is Healthy
Choosing this vegetarian Fish Curry with Rice supports a heart-healthy lifestyle by reducing animal fat and maximizing nutrient intake from vegetables and legumes. The dish is low in calories, high in plant-based protein, and full of fiber, making it an excellent option for weight management and gut health. Using less oil and light coconut milk further lowers the calorie and fat content, ensuring a wholesome, guilt-free Singaporean curry experience.
This vegetarian Fish Curry with Rice is a nutritious, well-balanced meal. The plant-based fish fillets provide protein and essential amino acids, while okra and eggplant supply dietary fiber, vitamins A and C, and minerals like potassium and magnesium. The use of light coconut milk reduces saturated fat, and the curry spices add antioxidants. Jasmine or basmati rice offers complex carbohydrates for sustained energy. Overall, this dish is cholesterol-free, low in saturated fat, and rich in vitamins.
Pro Tips
- 💡Tip 1: Add a squeeze of fresh lime before serving for extra tang.
- 💡Tip 2: Use fresh curry leaves for authentic aroma and flavor.
- 💡Tip 3: Let the curry rest for 10 minutes after cooking to intensify flavors.
Storage & Serving
Store leftover curry (without rice) in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Rice is best consumed fresh, but can be refrigerated for 1 day.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
