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Fish and Tomato Curry

  • 35minutes
  • 216calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 onion , finely sliced

  3. 3 garlic cloves , finely chopped

  4. 1 teaspoon grated fresh ginger

  5. 1/2 teaspoon ground turmeric

  6. 2 teaspoons ground coriander

  7. 1 teaspoon ground cumin

  8. 1 teaspoon garam masala

  9. 1/2 teaspoon red chili powder

  10. 500 g white fish fillets, cut into 5cm pieces

  11. 400 g chopped tomatoes

  12. 1 teaspoon salt

  13. 1 teaspoon sugar

  14. 2 tablespoons fresh coriander leaves

  15. lemon wedge , for serving

Instructions Jump to Ingredients ↑

  1. Spice Mixture:.

  2. Heat the oil in a wok or skillet over medium heat. Stir-fry the spice mixture ingredients until fragrant (1 to 2 minutes).

  3. Add the tomatoes with their juice, salt and sugar. Reduce heat to low, cover and cook for 5 minutes. Add the fish, cover and cook a further 5 minutes or until the fish is JUST cooked.

  4. Remove from the heat, divide into serving bowls and sprinkle with the fresh coriander. Serve with rice and the lemon wedges.

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