Fried Fish Tomato Curry Food

FRIED FISH & TOMATO CURRY

Fried fish & tomato curry image

Use a sustainable white fish like pollock in this southern Indian-style coconut and tomato curry with fresh coriander

Provided by Good Food team

Time 35m

Number Of Ingredients 11

Ingredients

2 tbsp vegetable oil , plus 2 tsp
2 onions , thinly sliced
8 large vine tomatoes , roughly chopped
4 garlic cloves
thumb-sized piece ginger , roughly chopped
3 tbsp Madras curry paste
165ml can coconut milk
large handful coriander , finely chopped, plus extra sprigs to serve
500g pollock fillets, skinned
6 tbsp plain flour
basmati rice , to serve

Steps:

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 purée. 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.

Nutrition Facts : Calories 432 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium

FISH AND TOMATO CURRY

Fish and Tomato Curry image

I remember eating fish curries in Bangladesh as a child. This is my version of one that I remember! Fish curries are always easy to prepare as the fish is usually put in toward the end. The subtle blend of spices is just perfect for any white fish. I often double the recipe and freeze half prior to adding the fish!

Provided by JoyfulCook

Categories Curries

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

500 g fish steaks
2 tablespoons oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons coriander, chopped
1 teaspoon cumin
1 teaspoon ground turmeric
1/2-3/4 teaspoon chili powder (to taste)
1 large tomatoes, chopped
1 teaspoon salt
1/3 cup water
1 1/2 teaspoons garam masala
lemon juice

Steps:

Cut the fish into large pieces .
Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water.
Simmer until the tomato is cooked to a pulp then add lemon juice.
Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up.
Serve with rice and accompaniments.

Nutrition Facts : Calories 173, Fat 14.3, SaturatedFat 1.9, Sodium 1184.9, Carbohydrate 11.2, Fiber 2.7, Sugar 4.9, Protein 2

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