Fish Curry with Tomato
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Source & History
I have no idea where I found this recipe, but it has proved to be popular in the family. Andrew makes it these days, not me - another one he likes because it has lots of sauce & is good with pappadams. Ben also asked me for it because I hadn't included it in his recipe book.
Notes
- I use mint, not coriander, because I have it growing on the veranda & because I don't like the taste of coriander.
- I substitute a 425g tin of diced tomatoes for the fresh tomato.
- Author
- Aileen Sorohan
Ingredients
- 500 grams fish fillets
- 2 tbsp oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 tbsp fresh coriander or mint chopped
- 1 tsp cumin ground
- 1 tsp tumeric ground
- 1 tsp chilli powder
- 1 large ripe tomato chopped
- 1 tsp salt
- 1 1/2 tsp garam masala
- lemon juice to taste
Instructions
- Wash the fish and cut into cubes.
- Heat oil in a saucepan and, on low heat, fry onion, garlic & coriander (mint), stirring, until the onion is soft and golden.
- Add cumin, tumeric, & chilli powder, stir until the spices are cooked.
- Add tomato, salt & garam masala & fry, stirring, until tomato is cooked to a pulp.
- Add lemon juice & check whether more salt is needed.
- Put the pieces of fish into the tomato gravy, spooning it over the fish, cover & simmer for 10min or until the fish is cooked.
- Serve with rice & pappadams.