Top Seafood Dishes at Indian Restaurant in Singapore

by James Spencer Blogger

Indian Seafood is undoubtedly the tastiest of all. Infused with spices, herbs and flavours, the delectable dishes are unmatched. With a hash of tang and oodles of hotness, these seafood curries are the shortest route to reach the gourmand’s heart.

Tender, easy to digest and most of all satisfying, Indian seafood drive emotions. From Bengal, to Goa, and Kerala and much more, the unstoppable joy ride is something worth experiencing. Let us get into the multitude of flavours in the first place:

Top class flavours punched into one

Bengal’s Barramundi curry is delightful; layered with gravy comprising green prawns, mussels and the show-stopper- barramundi fillet. The gravy is based on a mushy ginger-garlic paste added with nigella seeds, chillies and mustard seeds. You can couple it up with tomato Raita. The finger-licking great recipe can seem a little tough when there is a lack of ingredients at home. Fret not! You have the most delicious seafood available in Tanglin. Visit some of the renowned Singapore Indian restaurants to give your taste-buds, a zing of fresh new flavours.

Flavours of the coconut

If ever you have had the desire to taste Kashmiri cuisines, here is the best time you should. The Narial Machhli reveals flavours that strike a chord between spices and sweetness. Made with coconut shavings, oodles of chilli and sugar, cinnamon, cumin, turmeric, cloves in plenty of tamarind juice, the narial machhli uses fish fillet, poached in the rich gravy.

Soul Food

How do you feed your soul when it’s scorching outside? The South Indian Yotam Ottolenghi calms your soul with its light and soothing flavours. Yotam mainly involves using sea bass as main ingredient, hinted with a restorative broth made with turmeric potatoes. The stock features cumin, coriander, black pepper, yellow mustard seeds and caraway.

Spice love

Another south Indian seafood curry is here to make you go head over heels. The coconut curry brings out the best flavours of mullet as it is dipped into sweetness and a sudden umami kick. Other than spices used in the recipe which include coriander, cumin, mustard, chilli and turmeric, tamarind is mixed in copious amounts bringing everything together.

A symphonic blend of spices

If the heat is getting harsh on you, here is a one-pot curry to savour. The “fish and chips” recipe uses Blue eye travella in a great Indian taste. Potatoes and tinned tomatoes are significantly used to make this flavourful recipe. Add in Garam Masala, spinach and peas to make the dish even more soothing.

Flavoursome and calming

Another yum curry is here from Indian kitchens. It takes just 35 minutes to cook and is surprisingly tasty. The fish curry demands use of tamarind water, plenty of coconut milk, frozen coconut and turmeric. Serve it with hot steamed rice and some lime pickle to add to the flavours.

Some Indian flavours are inspired from cuisine cultures observed overseas. For example here is a fiery Goan cuisine which has its fair share of tastes coming from Indian as well as Portuguese kitchens. The Prawn Balchao is all about Prawns dipped in hot tomato sauce and coconut vinegar. These desirable highly satisfying Indian seafood curries are worth exploring.