Singapore Fish Curry
Perfect with rice, bread or Indian roti. Pasta, Instant noodle
Total of sauce after cooking 3.5 litres

Ingredients:
125g JQ 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.

Perfect with the following:
Prawns, Squid, Lobsters or crabs, Fish heads,
Fishballs and Fish Cakes-use the above fish curry base add 200 ml chicken stock and 1 teaspoon of sugar or 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 travellers. Is idea for cafes a la carte, buffet and Asian tour groups who missed their Asian comfort food?