Fried Fish & Tomato Curry
Get ready to embark on a culinary journey with this tantalizing curry recipe! Velvety coconut milk melds beautifully with tangy Madras curry paste, creating a fragrant sauce that blankets tender pollack fillets. Vibrant coriander leaves add a fresh finish to this dish that pairs perfectly with fluffy basmati rice. Indulge in each savory bite as you savor the harmonious blend of spices and flavors in this delightful curry creation.
— Constant Cookbook
Ingredients
- 2 tbsp vegetable oil , plus 2 tsp
- 2 onions , thinly sliced
- 8 large vine tomatoes , roughly chopped
- 4 garlic cloves
- thumb-sized piece ginger , roughly chopped
- 3 tbsp Madras curry paste
- 165ml can coconut milk
- large handful coriander , finely chopped, plus extra sprigs to serve
- 500g pollack fillets, skinned
- 6 tbsp plain flour
- basmati rice , to serve
Instructions
- Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
- Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.
- Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 432 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.8 milligram of sodium
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