2 tbsp vegetable oil
1 onion, finely chopped
4 garlic cloves, sliced
1 tsp peeled and grated fresh root ginger
1/2 tsp turmeric
1 tsp chili powder
1 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
500g (1 lb) thick white fish fillets, cut
into 2.5 cm (1 inch) pieces
400g (13 oz) can chopped tomatoes
2 tsp sea salt
2 tsp sugar
Heat the oil in a large nonstick frying
pan and fry the onion until soft and lightly browned. Add the garlic,
ginger, turmeric, chili powder, cumin, coriander and garam masala and
fry for 30 seconds.
Add the fish and stir gently for 1 minute.
Add the tomatoes, salt and sugar, stir
carefully, cover and simmer gently for 7-10 minutes, or until the fish
is cooked through. Serve hot.
Any firm white fish, such as cod or
haddock, is suitable for this fresh, aromatic curry.
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