Indian
Fish curry with rice
Tangy tomato fish curry and steamed basmati.
- 40minutes
- 4servings
- 604kcal each
- 41gprotein
Ingredients
For 4 servings.
- White fish 700 g
- Basmati rice 350 g
- Tomatoes 4 medium
- Onions 1
- Ginger garlic paste 1 tbsp
- Turmeric 1 tsp
- Red chili powder 1 tsp
- Cooking oil 3 tbsp
What you will need
Wide pan with lid, Pot with lid for rice, Knife and board, Flat spatula (fish breaks easily)
Method
-
1
Season the fish 5 min
Cut the fish into large pieces. Rub with half the turmeric and a little salt and set aside.
Ready when: Pieces are evenly yellow.
-
2
Cook the rice 18 min
Rinse the rice and cook with water (2 cups per cup of rice) and a pinch of salt: boil until the water is at the rice level, then cover on the lowest heat.
Ready when: Soft rice with no water left.
-
3
Cook the onion 6 min
Chop the onion and fry it in the oil on medium heat.
Ready when: Onion is golden.
-
4
Make the masala 10 min
Add the ginger garlic paste for 1 minute, then chopped tomatoes, chili powder, the rest of the turmeric and salt. Cook, mashing, until thick. Add about ½ cup water and bring to a simmer.
Ready when: Thick red gravy with oil at the edges.
-
5
Simmer the fish 8 min
Slide the fish pieces into the gravy in one layer. Do not stir; shake the pan gently and spoon gravy over the top. Cover on low.
Ready when: Fish is white all through and flakes when pressed with a fork.
-
6
Serve 2 min
Sprinkle with coriander if you have it and serve over the rice.
Ready when: Hot curry over rice.
Cook Fish curry with rice from what you already have.
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