Tomato Fish Curry
Firm jewfish fillets simmered in a bright, everyday tomato curry.
Everything you'll need
- 700 g Jewfish fillets, cut into large piecesback soon
- 3 Tomato, chopped
- 1 Brown onion, finely chopped
- 1 tbsp Garlic and ginger paste
- 1 tbsp Ground coriander
- 1/2 tsp Ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 handful Fresh coriander, chopped
- to taste Salt
The method
- 1
Soften the onion in a little oil until golden, then add the garlic and ginger paste and cook for a minute.
- 2
Stir in the coriander, turmeric and chilli, then add the tomato and cook down to a thick, glossy base.
- 3
Pour in a cup of water, season with salt, and bring to a gentle simmer.
- 4
Slide in the fish pieces, spoon the sauce over them, and simmer for eight to ten minutes until just cooked through.
- 5
Scatter with fresh coriander and serve with rice.
About this dish
This is a weeknight curry built on a tomato and onion base, the kind cooked in homes all over India with whatever firm fish is fresh. Jewfish holds together well in the sauce, so the fillets stay in neat pieces rather than breaking up. Brown the base properly before the liquid goes in, because that is where the depth comes from. Keep the simmer gentle once the fish is in.
