Fish and Tomato Curry Recipe

Fish and Tomato Curry Recipe

500g white fish fillets, cut into 2-inch pieces

390g canned chopped tomatoes

1 teaspoon sea salt

1 teaspoon sugar

2 tablespoons fresh cilantro (fresh coriander) leaves

lemon wedges, for serving

For Spice Mixture:

2 tablespoons vegetable oil

1 onion, finely sliced

3 cloves garlic, finely chopped

1 teaspoon peeled and grated fresh ginger

½ teaspoon ground turmeric

1 teaspoon ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

½ teaspoon chili powder

Method:

To make spice mixture:  In a wok or large skillet, heat oil over medium heat and stir-fry remaining ingredients until fragrant, 1-2 minutes.  Add fish, tomatoes with their juice, salt and sugar.  Reduce heat to low, cover and simmer, stirring occasionally, until fish is opaque throughout, 8-10 minutes.  Remove from heat and spoon into serving bowls.  Sprinkle with cilantro.  Serve with lemon wedges and steamed basmati rice.