For a lighter alternative to chicken and beef curries, try fish curry. Try different varieties of wonderfully fragrant fish curry recipes from all over Asia, including tamarind fish curries, fish head curries, coconut fish curries, Thai fish curries or Indian fish curries.
I love this recipe given to me by my friend. The sour curry taste is so mouth-watering and the aroma that comes out of it while it's cooking - heavenly!
I love the experience of eating fish head curry with my fingers and off banana leaves. If you're adventurous, try sucking the eyeballs! You can also use fish steaks instead of a fish head. Ready-blended fish curry powder is available at the supermarket or wet market.
This rich southern Indian curry dish is sour and spicy. Use large fish head like threadfin or red snapper. Serve this dish with rice and the leftover curry is delicious with rotis.
This Thai green curry is wonderfully fragrant and is prepared with a homemade curry paste. Serve it with rice and a side dish of Chinese cabbage or broccoli florets stir-fried with garlic and a little soy sauce.
This light, creamy curry makes a luxurious meal served with rice. Make it as mild or spicy as you like.
I like cooking this fish curry dish. Curry powder/paste is very fragrant and masks any fishy smell from the mackerel.
Geng som, literally "sour curry", gets its sourness from tamarind juice. Usually it has fish or seafood cooked in it. Geng som can seem more like a soup than a curry, but initially a curry paste is made to use as a base for the dish.
This is a typical Singaporean dish that many people like to eat. If it is too spicy, add less curry paste into the dish.
This is an easy to cook dish that uses an instant curry mix. Perfect for when you don't have that much time on your hands.
This is my Mom's version of deliciously tangy fish curry that uses a mixed of Indian spices, condiments and fish curry powder. My Mom would always prepare this wonderful homey curry of hers with either golden snapper (ikan jenak/jenahak) or mackerel (ikan tenggiri) that were freshly hauled in from the Straits of Melaka. This curry also has ladies' fingers, brinjals and tomatoes cooked to soft perfection. I would love to flood my plate of rice with this curry before I dig in. Keep any leftover and reheat it the next day to go with bread.