Fish and Tomato Curry Recipe |
Ingredients: Serves 4 |
500g white fish fillets, cut into 2-inch pieces 390g canned chopped tomatoes 1 teaspoon sea salt 1 teaspoon sugar 2 tablespoons fresh cilantro (fresh coriander) leaves lemon wedges, for serving For Spice Mixture: 2 tablespoons vegetable oil 1 onion, finely sliced 3 cloves garlic, finely chopped 1 teaspoon peeled and grated fresh ginger ½ teaspoon ground turmeric 1 teaspoon ground cumin 2 teaspoons ground coriander 1 teaspoon garam masala ½ teaspoon chili powder |
Method: To make spice mixture: In a wok or large skillet, heat oil over medium heat and stir-fry remaining ingredients until fragrant, 1-2 minutes. Add fish, tomatoes with their juice, salt and sugar. Reduce heat to low, cover and simmer, stirring occasionally, until fish is opaque throughout, 8-10 minutes. Remove from heat and spoon into serving bowls. Sprinkle with cilantro. Serve with lemon wedges and steamed basmati rice. |
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