Fish Fillet Tomato curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Broil Recipe
Difficulty: Hard

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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.

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