Balti Fish Curry
Ingredients
- 800 g white fish fillets ⓘ
- 1 tablespoon vegetable oil ⓘ
- 3 medium white onions, sliced thinly ⓘ
- 3 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated ⓘ
- 1 red Thai chile, chopped finely (use more if you wish) ⓘ
- 2 teaspoons ground turmeric ⓘ
- 1 teaspoon sweet paprika ⓘ
- 1 teaspoon ground cumin ⓘ
- 2 (400 g) cans whole tomatoes
- salt
- 1/2 cup coconut cream ⓘ
- 1/4 cup fresh coriander, loosely packed and finely chopped ⓘ
- 1 tablespoon of fresh mint, finely chopped ⓘ
Instructions
- Cut fish into 2cm pieces.
- Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
- Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
- Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
- Add fish and coconut cream, bring to boil.
- Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
- Just before serving, stir in coriander and mint.
- Serve with rice.
Nutrition & Diet Analysis (per serving)
704
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).