Hassar Curry with a Chinese Twist

Ingredients

In this Chinese-inspired adaptation, we incorporate Chinese five-spice powder and ginger to add a distinct flavor profile to the traditional Hassar Curry. Additionally, we use coconut milk to create a creamy and rich sauce, which is a common ingredient in Overseas Chinese cuisine. We alse have the original recipe for Hassar Curry, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or tilapia 500g (1.1 lb) white fish fillets, such as cod or tilapia
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons Chinese five-spice powder 2 teaspoons Chinese five-spice powder
• 2 teaspoons curry powder 2 teaspoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the Chinese five-spice powder, curry powder, turmeric powder, cumin powder, and chili powder. Mix well.
4. 4.
   Add the spice mixture to the pan and cook for a minute, stirring constantly to coat the onions, garlic, and ginger.
5. 5.
   Pour in the coconut milk, fish or vegetable broth, soy sauce, tomato paste, and brown sugar. Stir well to combine.
6. 6.
   Bring the sauce to a simmer and let it cook for 5 minutes to allow the flavors to meld together.
7. 7.
   Gently place the fish fillets into the sauce, making sure they are fully submerged. Cover the pan and let the fish cook for about 10 minutes, or until it is cooked through and flakes easily with a fork.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Chinese-inspired Spicy Fish Curry over steamed rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets that are firm and have a mild flavor. Avoid using fish with a strong fishy taste, as it may overpower the flavors of the curry.

Tips & Tricks

• If you prefer a spicier curry, feel free to adjust the amount of chili powder to your taste.
• For a thicker sauce, you can reduce the amount of fish or vegetable broth.
• Serve the curry with steamed Chinese buns or roti for a delicious combination of flavors and textures.
• If you can't find Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Chinese-inspired Spicy Fish Curry over steamed rice, allowing the fragrant sauce to soak into the grains. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, place the fish fillets on top of the rice and pour the curry sauce over them. Sprinkle some chopped cilantro on top for an attractive finishing touch.