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