singaporean

Curry Fish Head Style Okra and Egg Tofu with Rice

Name: Curry Fish Head Style Okra and Egg Tofu with Rice
Yield: 1 serving
Cuisine: singaporean
Ingredients: 130 g egg tofu, sliced into thick rounds; 95 g okra, sliced; 50 g jasmine rice (dry); 89 g coconut milk; 71 g water; 7 g curry powder; 5 g garlic, minced; 6 g fish sauce; 3 g sugar; 4 g cooking oil

This simmered dish pairs egg tofu, sliced into thick rounds with okra, sliced, jasmine rice and curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

25 g Protein

59 g Carbohydrates

37 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

130g egg tofu, sliced into thick rounds 186 kcal
95g okra, sliced 31 kcal
50g jasmine rice (dry) 183 kcal
89g coconut milk 175 kcal
71g water 0 kcal
7g curry powder 21 kcal
5g garlic, minced 7 kcal
6g fish sauce 2 kcal
3g sugar 12 kcal
4g cooking oil 35 kcal

Cooking instructions

jasmine rice (dry)water
Cook the rice with water until tender; keep warm.
curry powdergarliccooking oil
Heat cooking oil in a saucepan. Fry garlic and curry powder for 30 seconds until aromatic.
coconut milkwater
Add coconut milk and water; whisk to dissolve the spices. Bring to a gentle simmer.
okra
Add okra and simmer 4-5 minutes until just tender.
egg tofujasmine rice (dry)curry powderfish saucesugar
Gently add egg tofu pieces and simmer 2 minutes to heat through without breaking. Season with fish sauce and sugar. Serve curry over rice.