Fish and Tomato Curry

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!

• Ready In: 30 mins
• Serves: 2-3

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

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.