Mary's Fish Curry

    I like cooking this fish curry dish. Curry powder/paste is very fragrant and masks any fishy smell from the mackerel.


    Central Region, Singapore
    2 people made this


    • 5 small onions
    • 5 slices ginger
    • 50g dried shrimps
    • 1 big chilli
    • 2 cloves garlic
    • 2 tbsp oil
    • 1 packet (150g) curry powder
    • 1 eggplant, sliced 1cm thick
    • 1 tomato, cut into eighths
    • 6 ladyfingers, cut diagonally
    • 500ml water
    • 3 slices (700g) mackerel


    1. Pound the onions, ginger, dried shrimps, chilli and garlic into a paste.
    2. Fry the paste with medium heat in an oiled pot until it is fragrant.
    3. Add in the curry powder, eggplant, tomato, ladyfingers and water. Let it boil.
    4. Put in the fish and boil for another 8-10 minutes. Serve with rice or bread.

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