Simple fish curry

Tender pieces of fish simmered in a flavorful, spicy tomato sauce.

Ingredients

1 onion (finely chopped)
1 clove garlic (peeled, grated or finely chopped)
1 piece turmeric (fresh turmeric, peeled, grated or finely chopped, 2 cm piece)
2 teaspoons curry paste (curry paste, curry powder or garam masala)
1 can tomato (chopped tomatoes, 15 oz can)
1 pound fish (cod fillets, diced)
2⁄3 cup water (boliling)
2 tablespoons cooking oil (or clarified butter)
  seasoning (salt and freshly ground pepper to taste)

Instructions

Heat the oil in a pan over a low heat, add the chopped onion and cook covered for 5 minutes, or until tender, moving it around.

Add garlic, turmeric and curry powder (or garam masala) to the pan. Cook, stirring, for 1-2 minutes.

Stir in the chopped tomatoes and the boiling water. Season with salt and pepper.

Bring the sauce to a boil. Reduce the heat, cover and simmer for 15 minutes.

Add the chopped fish to the tomato sauce. Cover the pan again and simmer for 5-6 minutes, or until the fish flakes easily.

Check the seasoning, adding more salt and pepper if needed.

Fish steaks in a rich orange curry sauce in a cast iron skillet, surrounded by bowls of steamed rice, chili powder, chili flakes, and stacked papadums on a dark slate surface.
Yield
4 servings
Preparation time 15 minutes
Cooking time 25 minutes
Total time
40 minutes

Notes

Use mild curry powder for the first trial. Add more or less, or change the spices to your taste for the following ones.

For a lighter dish, substitute cooking oil with the same amount of water. Stew the onion rather than frying. The result will be equally delicious and will not spoil a weight loss diet.

Better with your own curry spice mix.

Source

Indian cuisine

easy, simmer
fish and seafood, main course, dinner
Indian food recipes
Food in the Asia