Name: Singaporean Tamarind Coconut Fish Curry: Quick & Creamy Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 fillets White Fish (e.g., cod, halibut, or tilapia); 400 ml Coconut Cream (or full-fat coconut milk); 3 tbsp Tamarind Paste (adjust as needed); 2 tbsp Vegetable Oil (canola or sunflower for authenticity); 2 pieces Dried Chillies (remove seeds for milder curry); 2 stalks Lemongrass (chopped finely); 1 tbsp Turmeric (turmeric paste can be used); 3 cloves Garlic (peeled); 1 inch Ginger (peeled for spices)

As I rummaged through my pantry, I stumbled upon a half-empty jar of tamarind paste, and instantly, a wave of inspiration washed over me. It’s funny how the smallest ingredients can spark a vibrant culinary journey! Enter the Singaporean Tamarind Coconut Fish Curry—an enticing blend of flaky white fish, creamy coconut, and a tangy twist from tamarind that transforms your ordinary weeknight dinner into an exotic delight. The moment the spices sizzle and the aroma fills the kitchen, it’s hard not to get excited.

This dish beautifully balances the flavors of Southeast Asian cuisine and is completely dairy-free, making it perfect for anyone seeking comfort food without the heaviness. Quick to prepare and packed with flavor, it pairs wonderfully with a steaming bowl of white rice, turning any meal into an adventure, no passport required. So, grab your apron and let’s dive into this deliciously creamy curry that’s bound to become a weeknight favorite!

Why is Singaporean Tamarind Coconut Fish Curry special?

Vibrant flavors come together in this easy-to-make dish, ensuring every bite is a delight for your taste buds.
Dairy-free and creamy, it offers a satisfying alternative for those seeking lighter options.
Quick preparation makes it perfect for busy weeknights; whip it up in just under 30 minutes!
Versatile ingredients allow you to adapt the recipe based on what you have on hand, making it a pantry hero.
Cultural richness immerses you in the heart of Singaporean cuisine, bringing a touch of exotic flair to your dinner table.
So let’s get cooking and introduce your family to this wonderful culinary experience!

Singaporean Tamarind Coconut Fish Curry Ingredients

For the Curry

White Fish Fillets – A primary ingredient for protein and flakiness; substitute with cod, halibut, or tilapia for similar results.
Coconut Cream – Adds a rich, creamy texture; mix with water to achieve the desired consistency, or use full-fat coconut milk instead.
Tamarind Paste – Introduces a delightful tang; adjust the intensity by mixing it with water as needed.
Vegetable Oil – Essential for frying spices; choose canola or sunflower oil for an authentic taste.
Dried Chillies – Adds heat; for a milder curry, remove the seeds before use.

For the Aromatics

Lemongrass Stalks – Infuses a fragrant note; chop finely to enhance blending.
Turmeric – Provides earthy flavor and stunning color; turmeric paste can be used as a substitute.
Garlic – Deepens the aroma and flavor; peel before incorporating into the dish.
Ginger – Adds a warm spice note; using it with the skin can impart more flavor.

This Singaporean Tamarind Coconut Fish Curry not only delivers a burst of flavors but also serves as a delightful answer to those quick-meal cravings!

How to Make Singaporean Tamarind Coconut Fish Curry

Blend the rempah: Start by pounding or blending all rempah ingredients until they form a fine paste. This step is crucial for maximizing flavor.
Sauté the spices: In a pan, heat a splash of vegetable oil over medium heat. Add the pounded rempah and sauté until fragrant and the oil separates, which should take about 3-5 minutes.
Add the coconut cream: Pour the coconut cream mixed with a little water into the pan. Stir well, bringing the mixture to a gentle boil while continuing to cook, allowing the flavors to meld together.
Introduce the fish: Gently place the white fish fillets into the bubbling sauce. Reduce the heat and allow it to simmer comfortably for about 8-10 minutes, or until the fish is fully opaque and flakes easily.
Incorporate tamarind: Mix in your desired amount of tamarind paste, stirring it through the curry. Cook for an additional 2-3 minutes to allow the flavors to combine.
Adjust the gravy: If the sauce is too thick, simply add a bit of water until you achieve your preferred consistency.
Season to taste: Finally, taste and season your curry with fish sauce or salt, adjusting until the flavors are balanced.
Serve the curry: Ladle your Singaporean Tamarind Coconut Fish Curry over a generous bed of white rice or your choice of side, and enjoy this flavorful dish warm!

Optional: Serve with a sprinkle of fresh coriander for an extra burst of flavor.

Exact quantities are listed in the recipe card below.

What to Serve with Singaporean Tamarind Coconut Fish Curry?

To elevate your dining experience and truly honor the vibrant flavors of this dish, let’s explore some delightful accompaniments.

Steamed White Rice: A classic pairing that soaks up the rich curry sauce, making every bite a perfect blend of flavors.
Cauliflower Rice: For a low-carb alternative, this light substitute provides a crunchy texture and allows the curry to shine.
Pickled Vegetables: The tangy crunch of pickled veggies complements the curry’s rich and creamy taste, adding a refreshing contrast.
Fried Egg: A runny yolk adds a decadent touch when mixed into the curry, enhancing the creamy texture.

For a complete meal, consider making a simple side salad with a zesty citrus dressing to brighten up your plate. The fresh elements balance the richness of the curry, ensuring a fulfilling dining experience. Enjoy a chilled coconut water or a light beer to keep things refreshing and festive!

Expert Tips for Singaporean Tamarind Coconut Fish Curry

Rempah Texture: Use a granite mortar and pestle for the best texture when making the rempah; ceramic tends to stick and can make it difficult to achieve the right consistency.
Seasoning Awareness: Always season the curry at the end of cooking to prevent oversalting, ensuring each flavor shines through in your Singaporean Tamarind Coconut Fish Curry.
Chilli Caution: Handle dried chillies with care; wash your hands immediately after to avoid irritation. If you prefer a milder curry, remember to remove the seeds before use.
Meal Prep Tip: To save time, blend your rempah ahead of time and freeze it in portions. This makes it easy to whip up a batch of curry whenever cravings hit!
Consistency Check: If your curry is too thick, don’t hesitate to add a little more water gradually until you reach the desired gravy consistency.
Serving Suggestions: For a more flavorful experience, garnish your curry with fresh coriander or serve with pickled vegetables for a refreshing crunch!

Singaporean Tamarind Coconut Fish Curry Variations

Feel free to get creative with your curry by exploring these delightful twists that will awaken your taste buds!

Vegetable Boost: Add broccoli, okra, or bell peppers for extra nutrition and vibrant colors; let them simmer until tender in the curry.
Light & Fresh: Mix half the coconut cream with coconut water for a lighter version that retains creaminess without the heaviness.
Different Proteins: Swap in pork or chicken; cook them longer for tenderness, ensuring they soak up the delicious flavors.
Spice Level: For a fiery kick, toss in fresh chopped chilli or a pinch of cayenne to elevate the heat for spice lovers.
Herb Infusion: Stir in fresh basil or cilantro just before serving to introduce a refreshing herbal note that brightens each bite.
Sweet & Sour: Add a splash of lime juice or palm sugar at the end for a wonderful tangy sweetness that balances the curry’s flavors.
Nutty Flavor: Incorporate a tablespoon of ground peanuts or cashew paste for a nutty twist that adds texture and depth to the sauce.
Umami Enhancement: Add a splash of soy sauce or tamari for a deeper umami flavor, enriching the overall taste experience without overpowering the dish.

Each variation brings its unique flair, making your Singaporean Tamarind Coconut Fish Curry not only customizable but also an exciting meal for any day of the week!

Make Ahead Options

These Singaporean Tamarind Coconut Fish Curry meal prep options will help you save time and effortlessly enjoy this delightful dish on busy nights! You can prepare the rempah (spice paste) up to 3 days in advance and store it in an airtight container in the refrigerator. Consider portioning it into small freezer bags for up to 3 months if you want to stock your pantry. Additionally, chop the lemongrass, garlic, and ginger ahead of time, and refrigerate them to keep them fresh. When you’re ready to cook, simply sauté the prepared rempah, add your coconut cream, fish, and tamarind, and finish the curry as instructed. Following these steps ensures you’ll have an amazing meal that’s just as delicious as when made fresh, right at your fingertips!

How to Store and Freeze Singaporean Tamarind Coconut Fish Curry

Fridge: Store leftovers in an airtight container for up to 2 days. The flavors will continue to meld, making it even tastier upon reheating.
Freezer: For longer storage, freeze the curry sauce without the fish for up to 3 months. This allows you to enjoy the delicious flavors of Singaporean tamarind coconut fish curry anytime!
Reheating: Thaw frozen sauce in the fridge overnight. Reheat on the stovetop over low heat, adding a splash of water if it seems too thick. Once warm, gently add freshly cooked fish if desired.
Avoid Freezing Fish: To maintain the best texture, avoid freezing the cooked fish; instead, prepare fresh fish when serving the thawed curry sauce.

Singaporean Tamarind Coconut Fish Curry Recipe FAQs

What type of white fish should I use for this curry?
For this Singaporean Tamarind Coconut Fish Curry, you can use a variety of white fish fillets such as cod, halibut, or tilapia. All these options provide great flakiness and a mild flavor that will absorb the delicious curry sauce beautifully.

How long can I store leftovers in the fridge?
Leftovers of your Singaporean Tamarind Coconut Fish Curry can be stored in an airtight container in the refrigerator for up to 2 days. As the flavors meld, it may taste even better when reheated!

Can I freeze the tamarind coconut curry sauce?
Absolutely! For freezing, prepare the curry sauce without the fish, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat it on the stovetop on low heat.

How should I handle dried chilies if I want a milder flavor?
To make your curry milder, remove the seeds from the dried chilies before adding them to the dish. Wearing gloves while handling chilies is also a great idea to avoid any irritation. If you do find that the curry is too spicy after cooking, you can add a bit of coconut cream to balance the heat.

Is this recipe suitable for my pets?
This dish contains ingredients like tamarind and spicy elements that are not recommended for pets. Always consult with your veterinarian before sharing any homemade food with your furry friends!