Fish Curry
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| Fish curry |
Ingredients for Fish Curry
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2cm root ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cardamom
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 2 fresh green chillies, seeded and diced
- handful chopped fresh coriander
- 1 tablespoon lemon juice
- 2 (400g) tins diced tomatoes
- 500g firm white fish fillets (e.g. cod), cut into chunks
Directions
- Preparation:15min › Cook:55min › Ready in:1hour10min
- Heat the oil in a frying pan over medium heat. Place onion in the frying pan. Reduce heat to low and cook, stirring often, 15 minutes or until soft and brown.
- Mix the garlic and ginger into the frying pan. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric and salt. Stir in the green chillies, fresh coriander, lemon juice and tomatoes with juice, scraping up any brown bits from the bottom of the frying pan. Bring to a boil. Reduce heat to low then cover and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavours to blend.
- Return the sauce to a boil and place the fish in the frying pan. Reduce heat to low and cook 15 minutes, or until fish flakes easily with a fork.
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