Indian Fish Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tablespoons of sunflower oil in a saucepan. Stir in the onions and cook for 4–5 minutes on high heat, until they start to brown, then reduce the heat and cook for a further 3–4 minutes, until they are soft.

Step 2

Add 2 teaspoons of Ginger-Garlic Paste and the chilies and cook for 30 seconds, until the raw garlic smell disappears, then add the turmeric and cook for a few seconds. Add the vegetables and cook on high heat for 4–5 minutes, or until they soften and tomatoes can be easily mashed with the back of a spoon.

Step 3

Move the mixture to the sides of the pan and place the fish fillets in the center of the pan, adding a few extra drops of sunflower oil if the pan is too dry. Fry on both sides until well sealed and half cooked, about 2–3 minutes.

Step 4

Pour in the coconut milk, add the curry leaves, and season with salt. Cook on low heat, covered, until the fish is tender, about 8 minutes.

Step 5

Serve hot with plain boiled rice.