Batang Fish Curry

Ingredients:

• 500g batang steak, random part, thawed
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 2 medium potatoes, cubed
• 1 red bell pepper, sliced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Fish:

   • Thaw the batang steak if frozen and cut into chunks.

2. Cook the Aromatics:

   • Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and ginger, and sauté until fragrant and the onion is translucent.

3. Add Spices:

   • Stir in curry powder, turmeric, cumin, and coriander. Cook for about 1-2 minutes to release the flavors.

4. Add Liquid and Vegetables:

   • Pour in the coconut milk and diced tomatoes and stir to combine. Add the cubed potatoes and sliced bell pepper.

5. Cook the Fish:

   • Add the batang fish chunks to the pot. Simmer for about 20-25 minutes, or until the fish is cooked through and the potatoes are tender. Season with salt and pepper to taste.

6. Serve:

   • Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Nutritional Information (per serving):

• Calories: Approximately 400
• Protein: 30g
• Fat: 22g
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 5g

Enjoy your delicious batang fish curry! For more details and to purchase the batang fish, visit Pan Ocean Singapore.