Indian
Fish curry with rice
Tangy tomato fish curry and steamed basmati.
- 40minutes
- 9servings
- 604kcal each
- 41gprotein
Ingredients
The amounts here and inside every step follow this number.
- White fish 1.6 kg
- Basmati rice 788 g
- Tomatoes 9 medium
- Onions 2¼
- Ginger garlic paste 2¼ tbsp
- Turmeric 2¼ tsp
- Red chili powder 2¼ tsp
- Cooking oil 6½ tbsp
From the cupboard
- Salt
- Water: about 1 cup for the curry, and 2 cups for every cup of rice
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.
In this step
- White fish1.6 kg
- Turmerichalf — 1 tsp
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.
In this step
- Basmati rice788 g
- Waterabout 8½ cups (1990 ml) for 4 cups of rice
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.
In this step
- Onions2¼
- Cooking oil6½ tbsp
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 1 cup water and bring to a simmer.
In this step
- Water1 cup
- Tomatoes9 medium
- Ginger garlic paste2¼ tbsp
- Turmericthe rest — 1 tsp
- Red chili powder2¼ tsp
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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