Machchi Ta­matar Ki Kari Fish curry with tomato

Post - - RECIPES -

500g fish fil­lets or streaks

2 ta­ble­spoons ghee or oil

1 onion, finely chopped

2 gar­lic cloves, finely chopped 2 ta­ble­spoons chopped fresh co­rian­der or mint leaves

1 tea­spoon ground cumin

1 tea­spoon ground turmeric

½-1 tea­spoon chilli pow­der, or to taste 1 large ripe tomato, chopped

1 tea­spoon salt

1½ tea­spoons garam masala Lemon juice to taste

Wash the fish and pat dry with pa­per towel, and then cut each fil­let into serv­ing pieces.

Heat the ghee in a saucepan over low heat. Add the onion, gar­lic and co­rian­der, and cook, stir­ring reg­u­larly, un­til the onion has soft­ened. Add the cumin, turmeric and chilli pow­der, and stir un­til the spices are cooked and aro­matic. Add the tomato, salt and garam masala to the pan, and con­tinue cook­ing un­til the tomato is cooked to a pulp. Add the lemon juice, to taste, and check if more salt is needed.

Put the pieces of fish into the tomato, spoon­ing it over the fish, then cover the pan and sim­mer for 10 min­utes, or un­til the fish is cooked through. Serve im­me­di­ately with rice. Serves 4.

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