Name: Fried fish & tomato curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil plus 2 tsp; 2 onions thinly sliced; 8 large vine tomatoes roughly chopped; 4 garlic cloves; thumb-sized piece ginger roughly chopped; 3 tbsp Madras curry paste; 165ml can coconut milk; large handful coriander finely chopped, plus extra sprigs to serve; 500g pollock fillets, skinned; 6 tbsp plain flour; basmati rice to serve

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Fried fish & tomato curry

Fried fish & tomato curry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.48 ratingsRate

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Use a sustainable white fish like pollock in this southern Indian-style coconut and tomato curry with fresh coriander

Freezable

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Sambar

A star rating of 2.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil

plus 2 tsp
2 onions

thinly sliced
8 large vine tomatoes

roughly chopped
4 garlic cloves
thumb-sized piece ginger

roughly chopped
3 tbsp Madras curry paste
165ml can coconut milk
large handful coriander

finely chopped, plus extra sprigs to serve
500g pollock

fillets, skinned
6 tbsp plain flour
basmati rice

to serve

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Nutrition: per serving

kcal432
fat19g
saturates7g
carbs33g
sugars9g
fibre5g
protein30g
salt0.8g

low

Method

step 1

Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
step 2

Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.
step 3

Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.

Recipe from Good Food magazine, July 2012

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A star rating of 4.7 out of 5.48 ratings

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