Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.

The Martha Stewart Show, October 2010, The Martha Stewart Show, Episode 6015

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Read the full recipe after the video.

Recipe Summary

Servings:
3
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in medium saucepan over high heat. Add fennel, cumin, and fenugreek. Stir in garlic, onions, and ginger; cook, stirring, until golden brown. Add tomatoes and curry leaves; reduce heat and let simmer for 2 hours.

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  • Add chili powder, ground fennel, cumin, and turmeric; stir to combine. Add soaked tamarind and bring to a boil; reduce heat to a simmer and cook for 45 minutes.

  • Add coconut milk and stir to combine. Using an immersion blender, blend mixture until smooth. Season with salt and add fish; cook until fish is cooked through, about 15 minutes. Serve immediately with white rice.

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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
09/23/2011
I tried this curry at Muthu's Curry House in Singapore only because you did Martha -- and it was awesome! My kids liked it because it wasn't too spicy - I have to try it at home now that you have the recipe posted on the website! The owners of the restaurant are just amazing people! I met them spoke to them and told "I'm only here because Martha was here - call me crazy!" - it was fun!