• 4servings
  • 30minutes

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Nutrition Info . . .

VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 x 200g white fish fillets, skin on

  2. 1 large (200g) brown onion, cut into thin wedges

  3. cup (75g) vindaloo curry paste

  4. 2 medium (300g) tomatoes,

  5. chopped coarsely

Instructions Jump to Ingredients ↑

  1. Cook fish in a heated, oiled, large non-stick frying pan over medium-high heat until browned on both sides. Remove from pan.

  2. Add onion to pan and cook over medium heat, stirring until softened. Add curry paste; cook, stirring, until fragrant. Add tomato and 1 cup (250ml) water; bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.

  3. Return fish to pan; simmer uncovered, for about 5 minutes or until fish is just cooked through.

  4. Serve with steamed rice, steamed green vegetables and natural yogurt, if desired.


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