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Indian-style Fish Curry With Tomatoes & Cream Recipe

Indian-style Fish Curry With Tomatoes & Cream Recipe
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Serving : 2
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Prepare the ingredients before making Indian-style Fish Curry With Tomatoes & Cream in your home. Then, follow these steps below to serve Indian-style Fish Curry With Tomatoes & Cream for your family or friends.

Ingredients: Indian-style Fish Curry With Tomatoes & Cream

  • 300 grams Fish (I used monkfish)
  • 400 grams Tinned tomatoes
  • 2 small Onions
  • For the fish marinade:
  • 3 tbsp ☆ Vegetable oil (or olive oil)
  • 2 tbsp ☆ Curry powder (or fish masala)
  • 1/2 tsp ☆ Salt (rock salt, etc)
  • 2 clove ☆ Garlic (grated or mashed)
  • 1 knob ☆ Grated ginger
  • 1 from 1/2 a lemon ☆ Lemon juice
  • Spices for the curry sauce:
  • 20 seeds or 1/2 teaspoon powder * Coriander (seeds or powder)
  • 1/3 tsp * Fennel
  • 1/3 tsp * Mustard seeds or whole black peppercorns
  • 4 pods or 1/3 teaspoon powder * Cardamom (pods or powder)
  • 1 tsp Cumin seeds
  • 1 tbsp Vegetable oil (or olive oil)
  • 5 leaves Curry leaves (optional)
  • 1 Bay leaf
  • 1/2 tsp Salt
  • 100 ml Plain yogurt or heavy cream
  • 1 around 20-30 nuts Peanuts or cashews

How to Make Indian-style Fish Curry With Tomatoes & Cream

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Indian-style Fish Curry With Tomatoes & Cream in your home by yourself.

    Step 1
  • Cut the fish into bite-sized pieces (a filet would be easy to use here). Mix the ☆ ingredients and marinate the fish in the refrigerator for 3-4 hours, or overnight if possible.
  • Step 2
  • Here is the marinated fish. You can use cod or any type of fish you like.
  • Step 3
  • Crush the * spices for the curry sauce in a mortar. Remove the cardamom seeds from the pods. You can also crush the spices in a food processor (add a little water).
  • Step 4
  • Heat the oil in a pot, add the cumin seeds and stir-fry. When the seeds start to pop, add the onions.
  • Step 5
  • When the onions have wilted, add the fish and stir-fry. I throw out the extra marinade, but you can use it if you don't mind the oil content.
  • Step 6
  • Add the canned tomatoes with the juice. Add the spices from Step 3, the bay leaf, and curry leaves. Simmer over medium or low heat.
  • Step 7
  • After it has simmered for around 20 minutes, add salt to taste. Add the yogurt, stir, and turn off the heat. I used soy milk cream in the curry shown.
  • Step 8
  • Top with finely chopped peanuts to finish. Serve with basmati rice. It goes well with Japanese rice, too.
  • Step 9
  • Try serving it with a cucumber and tomato salad with yogurt dressing.
  • Step 10
  • This is Indian fish masala. It's not spicy, so I add 2 tablespoons, but if you are also using curry powder, adjust the amount to your liking.
  • Step 11
  • If you're not adding yogurt or cream, reduce the amount of curry powder and pepper. The photo shows cream with 0% fat content (soy milk cream).
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