Fish and Tomato Curry

“I remember eating fish curries in Bangladesh as a child. This is my version of one that I remember! Fish curries are always easy to prepare as the fish is usually put in toward the end. The subtle blend of spices is just perfect for any white fish. I often double the recipe and freeze half prior to adding the fish!”
READY IN:
30mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut the fish into large pieces .
  2. Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
  3. Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water.
  4. Simmer until the tomato is cooked to a pulp then add lemon juice.
  5. Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up.
  6. Serve with rice and accompaniments.

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