If you’re looking for something warm, spicy, and comforting look no further! This is a great, simple curry that’s way easier to make than you think. The gravy is delicious by itself and the fish absorbs all the flavour as it cooks through in there.
And, this dish is made with things that you probably have in your cupboard already! As long as you’ve got some good spices on hand, you’re all set. Pair this with some naan or rice, and you’ve got yourself a tasty meal. (Frozen naan from the grocery store are super tasty, just bake them for 5-10 minutes and they’ll come out fluffy and delicious).
The best thing about this is that it’s infinitely customisable! Don’t like fish? Sub in some chicken or tofu (or paneer)! Prefer lower spice? Dial the number of chillies back! You can iterate on this in so many ways, the possibilities are endless. And, it takes less than 30 minutes to cook.
Ingredients (makes 2 portions):
4 x fillets of fish of your choosing. (Or chicken! Or Tofu! Use whatever you want y’all)
1 x large onion
½ can of tomatoes
½ cup cilantro (use as much as you like)
1-2 green chilies (or skip if you don’t like it spicy)
1-2 tablespoons of salt
1 tablespoon of chopped garlic
1 tablespoon of grated ginger
2 tablespoons olive oil
- Chop your onions, chilies, ginger, and garlic and cilantro. Cut fish into 1-2 inch cubes.
- Add oil to a hot pan.
- Put in your onions, chilies, ginger, and garlic and sauté until caramelised.
- Add in your masala and salt. Mix in.
- Add in your tomatoes. Add half of your cilantro. Mix again.
- Cook until it’s a nice orange color (only takes 2-3 minutes).
- Optional step: Remove your mixture from the pan and put it into a blender and blend into a smooth consistency. Restaurants do this to make it all smooth but it doesn’t really change the taste. Feel free to skip if you don’t care about having it blended.
- Once your base is ready, add in the fish and simmer until cooked through.
- Garnish with remaining cilantro.
- Enjoy with rice or naan or roti!
May 15, 2020