Singapore Curry Fish Paste
Singapore Fish Curry
Perfect with rice, bread or Indian roti. Pasta, Instant noodle
Total of sauce after cooking 3.5 litres
125g pack fish curry base
Ingredients:
125g JQ Singapore Curry Fish Paste
60 grams Eggplant cut into chunks
50 grams Okra cut into chunks
3 Cherry tomatoes, cut into half
300g Fresh red snapper fillets ,Prawns, Fish Heads or Seafood
300 ml Water
40 grams Coconut milk
Optional 5 Fresh curry leaves Fish sauce or salt to taste
Cooking:
1. Cut snapper into chunks. Deep-fry eggplant and okra. Blanch cherry tomatoes in boiling water and peel skin. Set aside.
2. Heat sauce pan to medium flame. Add Curry Fish Paste, Sautee until fragrant.
3. Add water and bring mixture to a boil. Add in curry leaves
4. Add coconut milk and continue to simmer for 5 minutes.
5. Add eggplant and okra to the curry mixture, simmer for 5 mins.
6. Add snapper and simmer for another 10 mins.
7. Adjust to taste with fish sauce or sea salt.
Other serving suggestions: This curry paste can be use in many others ways depending on your imagination.
Perfect with: Prawns, Squid, Lobsters or crabs, Fish heads, Fish balls and Fish Cakes-(use the above fish curry base add 200 ml chicken stock and 1 teaspoon of sugar for Fish Ball or Fish Cakes), Mussels or Clams
Great with noodles. My experience was presenting to my Chinese buyers with prawns curry serves with capellini pasta and also for with instant noodles for Chinese group travelers. Is idea for cafes a la carte, buffet and Asian tour groups who missed their Asian comfort food?
Masala Prawns
Ingredients:
125 Grams Simple Chef Singapore Fish Curry
50 Grams Chopped Onion
5 Grams Mustard Seeds
50 Grams Tomato Paste
250 Grams Peeled Tomato In Can (Blend All Together)
50 Grams Water
1 Gram Curry Leaves
1 Kg Blue Lobster/ Prawns
Cooking:
Heat up some oil fry onion and mustard seeds until fragrant, add in curry paste and then tomato paste, and continue cooking. Next, add in blended peeled tomato and water followed by curry leaves. Bring to boil and simmer for 15 minutes. Keep a side ready to sue. Pan-fry the blue lobster or prawns and add the masala sauté until well coated, serve
Sauce Available At:
Tangs @ Tang Plaza- 310 Orchard Road, Tang Plaza, Level 4 , Singapore 238864
HUBER’S BUTCHERY- 22 Dempsey Road, Singapore 249679
Culina- Blk 15 Dempsey Road Singapore 249675
For Enquiries on Sauces: justin.sg@justinquek.com