Hello, I’m Marie. Today, I’m gonna show you how to make indian-style fish curry with tomatoes cream recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Indian-style Fish Curry With Tomatoes Cream Recipe
Indian-style Fish Curry With Tomatoes Cream is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Indian-style Fish Curry With Tomatoes Cream is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook indian-style fish curry with tomatoes cream using 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Indian-style Fish Curry With Tomatoes Cream:
- Prepare 300 grams Fish (I used monkfish)
- Take 400 grams Tinned tomatoes
- Prepare 2 small Onions
- Get For the fish marinade:
- Prepare 3 tbsp ☆ Vegetable oil (or olive oil)
- Make ready 2 tbsp ☆ Curry powder (or fish masala)
- Make ready 1/2 tsp ☆ Salt (rock salt, etc)
- Prepare 2 clove ☆ Garlic (grated or mashed)
- Prepare 1 knob ☆ Grated ger
- Prepare 1 from 1/2 a lemon ☆ Lemon juice
- Make ready Spices for the curry sauce:
- Take 20 seeds or 1/2 teaspoon powder * Coriander (seeds or powder)
- Make ready 1/3 tsp * Fennel
- Take 1/3 tsp * Mustard seeds or whole black peppercorns
- Make ready 4 pods or 1/3 teaspoon powder * Cardamom (pods or powder)
- Get 1 tsp Cumin seeds
- Get 1 tbsp Vegetable oil (or olive oil)
- Prepare 5 leaves Curry leaves (optional)
- Get 1 Bay leaf
- Make ready 1/2 tsp Salt
- Make ready 100 ml Plain yogurt or heavy cream
- Make ready 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).
So that’s going to wrap it up with this special dish indian-style fish curry with tomatoes cream recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
