A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.

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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.

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!