Skip to main content

Fish Curry Made With Milk


It has been more than a decade since I moved to Singapore with my little family. The life I knew before was forever changed, never again the same. I don't exactly know which was the bigger challenge: the  fact that I have immigrated to another country or that I was newly married (well 1 year is considered a short time now, considering...... newly married indeed hahaha) with a baby in tow too. Many big changes happened all at once. 

It would be fun to revisit all those memories and write about them; of periods where we were still adjusting not only to a new place but also to each other, the person you're with. Add to all those craziness is also a baby. How much should we feed her? Is she sleeping too long? Why won't she sleep at this hour? Are we supposed to shake her? 🤣. The answer to that last one is of course NO. Thought I put it out there just to be clear. 

Thinking about that time today makes me smile. But I sure don't want to re experience it again. It was challenging times. 

For now tho, I have a fish curry recipe to share. 

Before Singapore, I never knew how a bowl of fish soup with milk can be so delicious and satisfying. I never even knew you can combine fish with milk. My world was small. Today however, fish soup with milk is definitely one of my favourite Singaporean food. With that knowledge in mind, I even substituted the coconut milk in this curry recipe with evaporated milk. Not that evaporated milk is better, it's just that I didn't have coconut milk available. I had no doubt tho that using evaporated milk would not downgrade the taste, and I was right. The curry tasted rich, although in a different way. It was wonderful and addictive. Hence, I decided to keep it in my repertoire forever. 



Here’s the ingredients :

3 fillets of toman fish
1/2 tbsp bumbu inti (white) 
1 tsp ground tumeric 
1/2 tbsp ground chili 
2 tbsp chopped red onion 
1 tbsp chopped ginger 
1 tumeric leaf 
1 big red chili 
2 stalks green onion 
150 ml evaporated milk 
1/2 chicken bouillon 
Salt to taste

1. Cut the fist fillets to bite size pieces then marinate them in lime juice (juice of 1 lime) for about 20 minutes, then rinse clean. 

2. Heat up about 2 tbsp of cooking oil and saute together all the spices and herbs except for the green onion. 

3. When it starts to smell fragrant, pour the evaporated milk, salt and chicken bouillon. Keep stirring until it starts to boil. 

4. Toss in the fish and let it simmer. Be careful not to turn the fish around too much so the flesh won't break. Cook the meat for about 15 minutes then put in the green onion. Leave some green onion for garnish, they taste wonderful. Or you can also garnish it with coriander leaves. Yumm

5. When the green onion starts to wilt, make sure you have checked for taste to suit your preference, and take the dish off the heat. 

This goes really well with rice, a match that is meant to be. But if you prefer to eat it with bread, that's cool too 🤷


 #homecooking #easyrecipe #fish #curry #halal #homemade #sgfood #sgfoodstagram #sgmotherhood #stayathome #sglife #motherhood #sginsta #cookingathome
Labels:
Location: Singapore

Comments

Post a Comment

Popular posts from this blog

Gulai Kambing - Mutton Curry (My Mother in Law's Recipe, so you know it's gonna be good)

I am so passionate about this recipe, because it tastes so good, and the gravy is very very rich! The first time my mother in law taught me how to make this (it has been a special dish in her family for a long time now), I knew I was learning something special. And I was right. This recipe now has been a favorite among my family and friends. A memorable reaction from a colleague was when I saw her quietly eating the curry by herself, and I saw her opening and closing her eyes in response to the burst of flavors from the curry :D. She then shook her head (in amazement.....I hope).  I know that sounds exaggerated, but it was truly what happened! I mean, I cannot blame her.... If this does not look beautiful to you, I don't know what it is. Surprisingly, the recipe for making this is not at all complicated, but it is troublesome. The total cooking time for me was about 4 hours, to cook all the meat until it's tender, and the gravy to become like that :). But let me tell ...
3 comments
Read more

Sambal Goreng Ati Ampela (Spicy Chicken Liver and Gizzards)

Boy, the sound of this dish sure is extreme when you translate it into English. Reminds me of Halloween somehow. But hearing it in Bahasa delivers a calming sensation to my nerves. ' Sambal goreng ati ampela ', I associate this with deliciousness, bursts of flavor, and family :D. But, still, basically this dish really is chicken liver and gizzards cooked in chili, and if you're not used to this type of eating, then this is extreme for you, while it's like candy to me :P. Indonesia has many varieties of sambal goreng , every region has their own take on it, this is only one of them. This is the sambal goreng I grew up with, even though nowadays my mother has altered her recipe, but this is the flavors that I recognize and will soon share with you (complete recipe in the bottom of this post). What I've done here is I've cleaned and cut up to bite size pieces all the liver, gizzards and hearts. I should have showed you how it is done, but I forgot to...
1 comment
Read more

Indonesian Beef Stew - Soto Betawi

This is probably the first Indonesian recipe that I learnt since I came to Singapore. Soto betawi has always been one of my top favorite Indonesian food. Unfortunately, Indonesian restaurants in Singapore very seldom serve this, therefore, I had to take matters into my own hands and learn to make it by myself. It doesn't have to taste the best, as long as it's acceptable and edible, it will do, at least that's what I thought when I first learnt this recipe. But, it has been years since I learnt the basics on making this beef stew, and the original recipe has had changes here and there, based on what I think would be better. Now, I think my soto betawi  tastes pretty good, not to blow my own horn :D. To make a good stew, it takes time, yes, but the steps are actually really simple. Anybody can do it. If If I can do it, so can you, right? So here are the things you need. Basically, you can use any part of the beef you like; meat. tendon, tongue, tripe, whic...
Post a Comment
Read more