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Singgang Serani, a Eurasian Fish Curry from Singapore & Malaysia

Singgang Serani, is a Eurasian Fish Curry from Singapore and Malaysia. It is a fairly spicy but light fish stew, relying on only a few aromatics and spices for flavour.
5 from 35 votes
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Course: Side Dish
Cuisine: Eurasian, Singaporean and Malaysian
Keyword: curry, fish, fish curry
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 267kcal
Author: Azlin Bloor

Ingredients

  • 4 white fish fillets
  • 1 medium onion
  • 1 stalk lemongrass
  • 2 tbsp tamarind pulp
  • 4 tbsp water for the tamarind
  • 1 tbsp vegetable oil or any other flavourless oil
  • 2 tsp sugar
  • 1 tsp fish sauce
  • ½ tsp salt
  • 250 ml water
  • fresh coriander leaves for garnishing

Grind to a paste

  • 2 medium onions chopped
  • 10 dried red chillies
  • enough boiling water to soak the dried chillies (about 250ml / 1 cup)
  • ½ tbsp belacan shrimp paste
  • ½ tsp turmeric powder
  • 1 stalk lemongrass sliced thinly for easier grinding

Instructions

Prep Work

  • Cut the dried red chillies into 2-3 parts and place in a bowl.
    10 dried red chillies
  • Top with plenty of boiling water, cover and leave to soak for 10 minutes, while you get all the other ingredients ready - the onion, lemongrass and tamarind.
    enough boiling water to soak the dried chillies (about 250ml / 1 cup)
  • Halve the onion, then slice thinly.
    1 medium onion
  • Halve the lemongrass, then using the back of your knife, bruise the bottom half by pounding down hard on it. Lose the top half.
    1 stalk lemongrass
  • Make a paste with the tamarind pulp and the 4 Tbsp of water. Mix well with your fingers. Strain and set aside.
    2 tbsp tamarind pulp, 4 tbsp water
  • Grind all the paste ingredients in a chopper or pestle and mortar.
    ½ tbsp belacan, ½ tsp turmeric powder, 1 stalk lemongrass, 2 medium onions

Let's Cook the Curry

  • Heat the oil in a large saucepan on medium-high heat and sauté the onion and lemongrass for 1 minute, squashing down on the lemongrass to release its essential oil.
    1 tbsp vegetable oil
  • Add the paste and fry for 2 minutes, at which time, you should be getting a wonderful aroma.
  • Add the sugar, fish sauce and tamarind juice and give it a good stir.
    2 tsp sugar, 1 tsp fish sauce
  • Add the fish and, as gently as possible, coat the fish with the paste. Really, it’s more a case of turning the fish over once or twice. Be gentle as fish does break up easily.
    4 white fish fillets
  • Add the water and salt, bring to boil, then lower the heat right down, and simmer, uncovered until the fish is cooked through, about 7-10 minutes, depending on the size and thickness of your fish.
    ½ tsp salt, 250 ml water
  • At the end of cooking time, check the seasoning and add more salt if necessary.
  • Garnish with the coriander leaves (cilantro) and serve immediately.
    fresh coriander leaves for garnishing

Make Ahead

  • Can be made the day before, cooled to room temperature and kept in the fridge. The next day, reheat very gently on medium, bring to simmering point, then lower heat and simmer no more than 3-4 minutes, as you don't want the fish to over cook and turn rubbery or fall to pieces.

Nutrition

Serving: 4 | Calories: 267kcal | Carbohydrates: 16g | Protein: 37g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 106mg | Sodium: 574mg | Potassium: 736mg | Fiber: 2g | Sugar: 11g | Vitamin A: 335IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg
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