Tilapia fish curry, rice, and teasle gourd fry was my elaborate Sunday lunch 😊 Salivating? Make it yourself, here's the recipe👇😁
▪one 100 gm tilapia fish
▪1/4 medium onion sliced
▪1/2 medium onion, roughly chopped
▪1 small tomato, chopped
▪3 garlic cloves, peeled
▪1 green chili, halved
▪1 red chili for garnish
▪1/4 inch cinnamon ▪2 tbsp turmeric
▪1 1/2 tsp cumin powder
▪1/2 tsp coriander powder
▪1 tsp Kashmiri red chili powder ▪1 cup water
▪ Salt to taste
▪4 tbsp mustard oil
▪ Coriander leaves for ganish
• marinate the fish with 2 tsp turmeric and salt for at least 10 mins.
•add mustard oil to a hot wok.
•fry the fish for about 2 mins. Do not fry it too much. Kills flavor and nutrition.
•use a spatula to take the fish out and keep it on a plate.
• In the same oil, add cardmom and cinnamon.
•Add the sliced onion after 30 seconds and cook over medium flame. Let them turn translucent. •In the meanwhile, blend the chopped onion, tomato, garlic cloves, and halved green chili using a food processor or old fashioned mixie. •Add the paste to the wok and fry for 2 minutes over high flame.
• Add cumin, coriander, turmeric, salt, and Kashmiri red chili powder. Cook until oil starts to separate from the masala.
•add in 1/2 cup of water and let it come to a boil (add more if you want it runny)
•Gently add the fried fish to the boiling gravy and cover and cook for 5 mins. •Switch off the burner and wait for 5 mins before garnishing with coriander leaves and a slit red chili.
•Enjoy the Bengali fish flavors with white rice. Don't even think of brown rice! 😄
@jiakmoderntzechar_esplanade // Newly-opened at @esplanadesingapore is this modern and classy-looking restaurant overlooking Marina Bay. If you are seated by the window like me, you can even get a view of the majestic-looking MBS hotel. The owner - I assumed since he was well-dressed and very well-mannered - is a very friendly man and he told me that it was their first day today and their original restaurant was the highly popular one at HillView II, which was “always full house”, he said brightly. He recommended me their fish head curry which was their signature and on a promotional rate of S$15++ (UP: S$22++) till end of the year. Actually, I had declined to dine in today because I had planned to eat some pancakes from the brunch menu at Alter Ego. But coincidentally, the pancakes were sold out today and since the Alter Ego staff behaved like they were having PMS today- sulky and all- so I left and turned back to have this irresistible fish head curry. Yes, I’m such a sucker for spicy food. It turned out to be a really good choice. The portion of the fish head curry is enough for 2-3 persons to share if you are ordering other dishes. But you know, Catherine’s appetite is easily 2 persons’ on certain days. I was looking at their menu and couldn’t resist ordering their capelin fish roe and century egg tofu (S$4++) and also their salsa shots (3 shots for S$4.50++) which were served as cold appetisers. I’m so stuffed now that I’m considering skipping dinner. #jiakmoderntzechar#fishheadcurry#curry#tzechar //
My happiest meals are the ones with my children. This fish head curry last night was a special request from my son, who made it to a class of his choice next year. Can you see me beaming from ear to ear ☺️, I’m happy not because he made it to that class but because I saw him working hard to achieve what he wanted in life - as I always tell my children, there are no short cuts. Both my children share our love for Indian food and when it comes to #fishheadcurry , the choice is clear as day (@MuthusCurry has been around for as long as I have 😅). My son wolfed down 3 bowls of rice with this and my girl (who dislikes rice) finished an entire bowl of rice. The flower crab curry here is also a must-have!
Spicy curry that instantly puts me in a holiday mood
Sakunthala’s is the first Indian restaurant to offer Chinese food in Singapore, so it was a perfect place for a family meal on the eve of Diwali.
I highly recommend the fish head curry that is a fusion of South Indian and Singaporean Chinese style cooking. The curry gravy is fragrant and the claypot is filled with vegetables, lemongrass, and angoli fish (sea bream) that retains its fresh and delicately sweet taste.
For a hearty complete meal, we opted for biryani and breads on the side. The biryani features long grain basmati rice, while the two naan were each stuffed with garlic and dried fruits & nuts.
And there is nothing better than refreshing mango and strawberry lassi drinks to end our meal on a sweet note.
Oh, did I also mention that the papadum is complimentary and free flow? Yes, every slice is crisp, light and crunchy.
It won’t be long before I return to try their pepper mutton, butter chicken, masala tea and more!
🎆Happy Festival of Lights ! We had a feasting of Indian food just last weekend at @pavilionbananaleaf.
Previously known as Zaffron banana leaf, they have recently rebranded and is now halal certified and known as Pavilion Banana Leaf.
Specializing in South Indian cuisine, Pavilion’s popular for its Fish Head Curry, Lamb shank Briyani and interesting street food known as Dahi Puri. This dish is prepared in house and you can see how it is done 😉 I love the sweet and savory taste of it . .
We couldn’t get enough of the Garlic & cheese naan ..so flavorful ...Goes best with the curry 🤤🤤
Here are the items we had
1)Fish Head Curry (Half) 👍🏼( Promo price of $22) super big serving and fish is so fresh ..must eat with rice ! .
2)Lamb Shank Biryani - meat is fork tender and I enjoy it with the yogurt 👍🏼
3)Butter Chicken -not a big fan
5) Dahi Puri👍🏼
6)Samosa Dhai Chaat( not shown , another street food )
7) mango lassi -tad sweet for me
8) sat lassi - special ! Yogurty and slight salty 👍🏼
The spacious and bright space makes dining at this casual outfit a great delight!
Pavilion Banana Leaf
Jurong Point 2 #03 -58/59.
+65 6352 1636
11am-10pm (last order 9.30pm)
Get "A Glimpse of Borneo" and follow NorthBorneo.TV on 'Borneo Bytes' as our host Audrey ventures to one of the best banana leaf haunts in KK located in Grand Millenium Plaza.
Krishna Curry House is a local favourite for banana leaf curry. The richness of the curry gravy and the assortment of veggies that accompany it will satisfy your taste buds and your belly!
A variety of other curry dishes and naan are also available at this establishment. So if you are looking for a good curry fix.. look no further, and head on over to Krishna Curry House.
Krishna’s Fish Head Restaurant
Lot 33, Grand Millenium Plaza
Jalan Pintas, Penampang
Phone: +60 88 731 000/ 731 111
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What the fish!
Yes, when the Fishhead Curry is $20 and tasted sooo sedap with just the right amount of lemak (coconut milk) and just right type of spicy, you really will exclaim that!
Also loved the Oat Prawns (aka cereal prawn), which thankfully you can request to be de-shelled. These 2 dishes and a plate of white rice each and that's it! My fellow night duty pardner and I had one of the most comforting meal on a week filled with many big fish small fish things to do. ☆Fishhead Curry ☆Cereal Prawn
P.s. this restaurant located at B2 of Chinatown Point is Halal-certified.