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Indian-style Fish Curry With Tomatoes & Cream
Indian-style Fish Curry With Tomatoes & Cream

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We hope you got insight 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 need 22 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Indian-style Fish Curry With Tomatoes & Cream:
  1. Provide 300 grams Fish (I used monkfish)
  2. Get 400 grams Tinned tomatoes
  3. Provide 2 small Onions
  4. Provide For the fish marinade:
  5. Use 3 tbsp ☆ Vegetable oil (or olive oil)
  6. Use 2 tbsp ☆ Curry powder (or fish masala)
  7. Use 1/2 tsp ☆ Salt (rock salt, etc)
  8. You need 2 clove ☆ Garlic (grated or mashed)
  9. Take 1 knob ☆ Grated ginger
  10. You need 1 from 1/2 a lemon ☆ Lemon juice
  11. Provide Spices for the curry sauce:
  12. Get 20 seeds or 1/2 teaspoon powder * Coriander (seeds or powder)
  13. Provide 1/3 tsp * Fennel
  14. Provide 1/3 tsp * Mustard seeds or whole black peppercorns
  15. You need 4 pods or 1/3 teaspoon powder * Cardamom (pods or powder)
  16. Use 1 tsp Cumin seeds
  17. Take 1 tbsp Vegetable oil (or olive oil)
  18. You need 5 leaves Curry leaves (optional)
  19. Use 1 Bay leaf
  20. Take 1/2 tsp Salt
  21. Provide 100 ml Plain yogurt or heavy cream
  22. Get 1 around 20-30 nuts Peanuts or cashews
Steps to make Indian-style Fish Curry With Tomatoes & Cream:
  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.
  2. Here is the marinated fish. You can use cod or any type of fish you like.
  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).
  4. Heat the oil in a pot, add the cumin seeds and stir-fry. When the seeds start to pop, add the onions.
  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.
  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.
  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.
  8. Top with finely chopped peanuts to finish. Serve with basmati rice. It goes well with Japanese rice, too.
  9. Try serving it with a cucumber and tomato salad with yogurt dressing. - -
  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.
  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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