Indian recipe for 4 people, takes only 25 mins; recipe has vegetable oil, onion, vine tomato, garlic clove, ginger, curry paste, coconut milk, coriander, pollock, plain flour and basmati rice.
Fried fish & tomato curry
Course: Indian
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: large handful coriander, finely chopped, plus extra sprigs to serve
- Vegetable Oil: 2 tbsp vegetable oil, plus 2 tsp
- Garlic Clove: 4 garlic cloves
- Onion: 2 onions, thinly sliced
- Vine Tomato: 8 large vine tomatoes, roughly chopped
- Ginger: thumb-sized piece ginger, roughly chopped
- Plain Flour: 6 tbsp plain flour
- Basmati Rice: basmati rice, to serve
- Curry Paste: 3 tbsp Madras curry paste
- Coconut Milk: 165ml can coconut milk
- Pollock: 500g pollock fillets, skinned
Directions
- Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
- Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth puree. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.
- Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.
