FISH CURRY

It is believed to have originated in India, where fish is plentiful and curry spices are abundant. From there, it spread to other parts of Asia and eventually to Europe, where it became a popular dish in British cuisine.

Fish  curry is a spicy, curried dish unique to Singapore. Blending the spices of a typical South Indian fish curry with the fish , the dish is a delicacy among the Chinese. Fish curry was first sold from a stall at Sophia Road in 1949.

Fish curry is an Indian dish featuring white fish cooked in a spiced broth or sauce, typically served with basmati rice, idli, or dosa.

Fish curry may refer to: Kedgeree, Indian and later British breakfast dish. Malabar matthi curry, an Indian dish. Fish head curry, a Singaporean dish where the head of an ikan merah (red snapper, literally “red fish”) is used.

Malabar matthi curry, also known as fish curry, is a traditional Kerala dish. It is usually prepared with fish semi-stewed in a Kerala-style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions.

This dish is high in protein, mainly provided by the fish. This is an ideal dish for those receiving dialysis and requiring a high protein diet. For those advised to reduce their protein, consider using 500g of tofu to replace the fish, or a drained 400g tin of green lentils or chickpeas.

Fish is very popular in the coastal state of Kerala and so is the kodampuli curry; a deep red dish that gets its colour through the use of the kokum fruit. Goa, another coastal state on the west coast, is famous for its caldine, a yellow seafood curry.

Marian Jacob Gomez, Singapore’s inventor of the Fish Head Curry, created and popularized the dish among the Chinese by making it sweeter and less spicy.

Fish curry is a popular dish that can be enjoyed as a part of a healthy meal. If eaten on its own as a meal, fish curry is a pure source of protein with low carbohydrates. But when pairing it with a carb like white rice (high GI) may cause hyperglycaemia, leading to a poor food score.

One can associate Goan cuisine with combinations of spicy flavors and depth. Rice, seafood, coconut, vegetables, meat, pork, and local spices are some of the main ingredients in Goan cuisine. But out of all these due to its proximity to the coastal belt in India, fish is an important part of Goan food.