With My Destination Singapore Kitchen, learn how to prepare your favourite food of Singapore having a video!
Myriam Ohlig in my Destination Singapore
If you're searching for any mouthwatering dinner recipe to thrill your 'special someone' or indeed, your visitors, then your search is over! With My Destination Singapore Kitchen, learn how to prepare your favourite food of Singapore. the easiest way.
Go through the exotic spices and herbs from Asia this mixture of Chinese, Indian and Malay flavours which makes Singapore’s cuisine stand out. In My Destination Singapore Kitchen, we’ve teamed-track of some local chefs to provide this straightforward-to-follow video number of Singapore’s favourite food recipes.
We’ve been happy to meet Chef John See in the Food Us dot to produce our first edition. While being been trained in classic French cuisine, Chef John See is enthusiastic about Asian and Singaporean food and prides themself on to be the third generation of chef in the family. Using more than fifteen years of professional experience of diverse hotels and restaurants of Singapore and numerous cooking classes conducted, Chef John See is wanting to share his passion for Singapore's food and also to show us how delectable it's.
With this first edition, he required us to Tekka Market in Little India to get the best ingredients to organize a wonderful Fish Mind Curry.
Preparation Time: twenty minutes
Cooking: half an hour
Equipment: 2 lengthy-handled wok, a footed-cooling rack, 1 porcelain plate or bamboo steamer (lined with lettuce, cabbage or blueberry leaves to avoid the meals from sticking with the bamboo), chopstick
Even though the Fish Mind Curry is considered to originate in India, many think it had been really produced by an Indian from Singapore who later upon the market to Kerala, India and introduced with him his recipe. Regardless of the origins of the dish are, the Fish Mind Curry is extremely popular in Singapore and may slightly vary whether it's prepared inside a Malay, Indian or Chinese family. The recipe introduced by Chef John See that the fish is steamed and never cooked within the gravy, can be viewed as because the Chinese version.
If you reside in Asia, you'll locate fairly easily all of the ingredients at the local market or supermarket. Otherwise, they can be offered at any Asian grocers. While buying your fish, ask your fishmonger to chop a nice fish mind with sufficient meat to savor. In Western countries, you may also use different kind of meaty fish for example parrot, red snapper, barramundi or ocean bass filet.
As a guide with any Asian recipe, will have all of your ingredients prepared in advance.
- 1 large fish mind of garoupa or red snapper (Ikan Merah), correctly cleaned and scaled
- 1 stalk curry leaves
- 3 bits of youthful ginger root (minced)
- 1/2 cup peeled garlic clove (minced)
- 1/2 cup peeled shallots (minced)
- 3 tablespoons of peanut oil
- 3 tablespoons of fish curry powder
- 2 tablespoons of turmeric powder
- 4 small red chillies (seeded sliced)
- 6 okra or ladyfinger (reduce bite size )
- 4 ripened tomato plants (reduce quarters)
- 2 cups white-colored cabbage
- two to three eggplants (sliced)
- 200ml coconut milk
- 100g pineapple reduce chunks
- 1/4 to at least oneOr2 cup tamarind water (mix the tamarind paste with a few boiling water) or lime juice
- 1 large lime
- Salt and sugar to taste
The preparation from the fish requires you to definitely steam the fish mind, to prepare the gravy then incorporate the fish in to the gravy.
- Fill the underside a part of a wok with a few water and produce it towards the boil. Put the fish on the porcelain plate or bamboo steamer on the footed-cooling rack, then cover and steam for 12 to fifteen minutes depending of how big the mind. Make use of a chopstick to evaluate the fish mind. Pop it into certainly one of its thickest points. Whether it gets into easily, your fish mind is cooked. Turn off heat.
- As the fish has been steamed, heat some oil in another wok over low heat. Whenever your pan is hot enough, fry the shallots continuously to avoid them from sticking with the wok. Stir for around one minute until gently golden brown or until there's a pleasant flavour which comes out. Add some garlic clove. Continue stirring for around 2 minutes adding the ginger root. Fry all of your shallots, ginger root and garlic clove well to acquire a sweet and aromatic mixture then add the turmeric powder then your fish curry powder until dry. Mix for three to five minutes at low heat to eliminate the nasty bitter taste from the curry and produce out all of the sweetness and scent from the curry powder.
- Add some lemon grass and red chili then smash the curry leaves within the mixture to exude its wealthy aroma. Pour in certain water, cover and produce it towards the boil. Allow it to simmer for three to five minutes. Incorporate the rest of the ingredients: white-colored cabbage, lady fingers, tomato plants, sliced eggplants, pineapple, tamarind water, the juice of a big lime and a few water to prepare the vegetables partly. Pour within the coconut cream and produce to simmering point, stirring everything time. Let it prepare for any couple of more minutes until well amalgamated.
- Put the fish in to the gravy without its very own juice to chop in to the fishy taste. Having a tablespoon, gently pour the gravy within the fish mind. Then add salt and sugar then simmer lightly or before the okras are half cooked. Cover and allow it to boil. Turn the fish mind over and continue simmering for one to three minutes until done. Taste and adjust salt to taste.
The Fish Mind Curry has become prepared to be shared among your visitors! Transfer the fish mind immediately inside a serving plate within the vegetables and gravy. Serve with a few grain or soft buns like locals do.
There's no better secret weapon to success for making a recipe compared to watching a chef get it done. So, watch this video from the Fish Mind Curry and also you'll observe how easy it's.
Another sure strategy is to understand how it should taste. While visiting Singapore, you’ll find this famous dish in almost any hawker center and lots of local restaurants from the island but based on Singapore Food Festival 2013. the very best voted spot to consume a Fish Mind Curry in Singapore is Muthu's Curry in Little India adopted by B.K. Forture Sea food on Bukit Timah Road and Heng Heng Curry Coffee shop at Marina Square .
Are you aware that Singapore established a Guinness World Record due to the Fish Mind Curry? This Year, throughout the Little India Food Festival. there have been no under 2,012 meals. It was probably the most quantity of Fish Mind Curries offered in one dinner!
This recipe is really wealthy in flavour that whenever eating it you'll feel its wonderful aromas lingering around the palate for hrs. And when you’re wondering why on the planet you would rather consume the mind of the fish rather of their fleshier parts, for the reason that Chinese believe the meat near the bone is the tenderest and many flavourful as the cheekbones and eyes from the fish (that are good for the skin ladies!) are seen as the best areas of all.
What are you awaiting? Place your apron on and let's get cooking!
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