Ingredients

• 1.5 kg - fish fillets
• 3 - large onions, chopped
• 4 - cloves garlic, crushed
• 2 tsp - grated ginger
• 1 tsp - red chilli powder
• 2 tsp - turmeric
• 1-inch piece cinnamon
• Rind of 1 lemon
• 2 cups - tomato puree
• 1 tsp - freshly ground pepper
• 2 tbsp - chopped coriander
• 1/2 cup - water
• 4 tbsp - oil
• Salt to taste

How to Make Fish Fillet Tomato curry

• Clean, wash, and dry the fish with paper towels.
• Cut into bite-sized pieces.
• Sprinkle a little salt over the fish. Cover and set aside.
• Heat oil in a nonstick wok, add onions, and saute well until the onions are transparent.
• Add the turmeric, garlic, ginger, red chilli powder, and cinnamon, and stir-fry for 2 minutes.
• Add lemon rind, tomato puree, water, salt, and pepper.
• Simmer on low heat for 20 minutes until the sauce thickens.
• Add the fish to the sauce, cover, and simmer on low heat until the fish is cooked.
• Sprinkle coriander over it. Serve with rice.