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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the book Hot and Spicy that belongs to a friend Ingredients:
2 tablespoons vegetable oil |
1 onion, finely sliced |
3 garlic cloves, finely chopped |
1 teaspoon grated fresh ginger |
1/2 teaspoon ground turmeric |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon garam masala |
1/2 teaspoon red chili powder |
500 g white fish fillets, cut into 5cm pieces |
400 g chopped tomatoes |
1 teaspoon salt |
1 teaspoon sugar |
2 tablespoons fresh coriander leaves |
lemon wedge, for serving |
Directions:
1. Spice Mixture:.
2. Heat the oil in a wok or skillet over medium heat. Stir-fry the spice mixture ingredients until fragrant (1 to 2 minutes).
3. Add the tomatoes with their juice, salt and sugar. Reduce heat to low, cover and cook for 5 minutes. Add the fish, cover and cook a further 5 minutes or until the fish is JUST cooked.
4. Remove from the heat, divide into serving bowls and sprinkle with the fresh coriander. Serve with rice and the lemon wedges.
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