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We hope you got benefit from reading it, now let’s go back to indian-style fish curry with tomatoes & cream recipe. To cook indian-style fish curry with tomatoes & cream you only need 22 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Indian-style Fish Curry With Tomatoes & Cream:
- Provide 300 grams Fish (I used monkfish)
- Take 400 grams Tinned tomatoes
- Provide 2 small Onions
- You need For the fish marinade:
- Use 3 tbsp ☆ Vegetable oil (or olive oil)
- Provide 2 tbsp ☆ Curry powder (or fish masala)
- Take 1/2 tsp ☆ Salt (rock salt, etc)
- Use 2 clove ☆ Garlic (grated or mashed)
- Use 1 knob ☆ Grated ginger
- Use 1 from 1/2 a lemon ☆ Lemon juice
- Provide Spices for the curry sauce:
- Prepare 20 seeds or 1/2 teaspoon powder * Coriander (seeds or powder)
- Prepare 1/3 tsp * Fennel
- Provide 1/3 tsp * Mustard seeds or whole black peppercorns
- Prepare 4 pods or 1/3 teaspoon powder * Cardamom (pods or powder)
- Provide 1 tsp Cumin seeds
- You need 1 tbsp Vegetable oil (or olive oil)
- Take 5 leaves Curry leaves (optional)
- Get 1 Bay leaf
- Prepare 1/2 tsp Salt
- Provide 100 ml Plain yogurt or heavy cream
- Get 1 around 20-30 nuts Peanuts or cashews
Instructions to make Indian-style Fish Curry With Tomatoes & Cream:
- 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.
- Here is the marinated fish. You can use cod or any type of fish you like.
- 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).
- Heat the oil in a pot, add the cumin seeds and stir-fry. When the seeds start to pop, add the onions.
- 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.
- 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.
- 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.
- Top with finely chopped peanuts to finish. Serve with basmati rice. It goes well with Japanese rice, too.
- Try serving it with a cucumber and tomato salad with yogurt dressing. - - https://cookpad.com/us/recipes/154629-refreshing-lemon-yogurt-dressing
- 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.
- 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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