Serves: 3 persons
Type: easy and quack
Duration: 25-30 minutes
Taste: mild spicy

INGREDIENTS

  • 1 lb 2 oz (500 g) fish fillets (any firm-fleshed white fish) 
  • 1 tsp salt
  • 1 tsp turmeric 
  • ½ tsp chili powder
  • 3 tbsp olive oil 
  • 2 spring onions, sliced 
  • 2 green garlic tops, sliced (optional)
  • 2 tsp tomato paste 
  • 1 green chili, finely sliced 
  • 4 cherry tomatoes, halved
  • ½ tsp garam masala 
  • 1 tbsp. thick cream 
  • 2 tbsp. chopped cilantro

METHOD

  • Rinse the fish fillets and pat dry with paper towels. Slice into large chunks.
  •  Combine half the salt, half the turmeric, the chili powder and 1 tablespoon of the oil with the fish pieces, and set aside.
  • Heat the remaining oil in a deep, heavy-based frying pan and add the spring onions and garlic tops (if you are using them). Stir-fry for 3 minutes. Stir in the tomato paste and cook for a minute more.
  • Add the curry sauce with the remaining salt and turmeric, and bring to a boil. Cook the sauce on high for about 5 minutes until thickened. 
  •  Stir the chili and yogurt into the sauce and cook, stirring until completely incorporated. Lower the heat and simmer gently while cooking the fish.
  •  Heat a separate frying pan or karahi and stir-fry the fish on high heat for a minute or two until lightly browned. Add the fish to the sauce and simmer for 5 minutes. 
  • Stir in the tomatoes, garam masala, cream and half the cilantro. Simmer for a minute and serve sprinkled with the remaining cilantro.

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