Curry Fish
Tender fish fillets simmered in a rich, aromatic curry with creamy coconut milk, fresh vegetables and fragrant spices.
Instructions
Cut the fish fillet into chunks and steam until just cooked. Lightly deep-fry the okra and eggplant. Blanch the cherry tomatoes and remove their skins.
Heat a little oil in a saucepan, add Chef Justin's Curry Fish Paste and sauté until fragrant.
Pour in 300ml of water and bring to a boil. Stir in the coconut milk until well combined.
Add the eggplant and okra, then simmer for 5 minutes. Add the steamed fish and continue simmering for another 10 minutes.
Season with sea salt to taste. For extra aroma and flavour, garnish with fresh curry leaves before serving.
Made with Our Signature Paste
Curry Fish Paste
Crafted by Chef Justin Quek, this signature Curry Fish Paste creates a rich, aromatic curry with balanced spices and creamy coconut flavour. Simply add water, coconut milk and your favourite fish to recreate this comforting Singapore classic at home.
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