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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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! 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 tomato, chopped |
1 teaspoon salt |
1/3 cup water |
1 1/2 teaspoons garam masala |
lemon juice |
Directions:
1. Cut the fish into large pieces .
2. Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
3. Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water.
4. Simmer until the tomato is cooked to a pulp then add lemon juice.
5. Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up.
6. Serve with rice and accompaniments.
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