Fried fish & tomato curry

Name: Fried fish & tomato curry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps vegetable oil, plus 2 tsp; 2 onions, thinly sliced; 8 larges vine tomatoes, roughly chopped; 4 garlic cloves; 1 thumb-sized ginger, roughly chopped; 3 Tbsps Madras curry paste; 165 milliliters coconut milk; 1 large handful coriander, finely chopped, plus extra sprigs to serve; 500 grams pollock fillets, skinned; 6 Tbsps plain flour; 1 serving basmati rice, to serve

Fried fish & tomato curry is an Indian recipe that serves 4. This main course has 445 calories, 29g of protein, and 19g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. 200 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a dairy free and pescatarian diet. A mixture of thumb-sized piece ginger, flour, pollock fillets, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth pure.

Ingredients you will need

Tomato

Garlic

Ginger

Equipment you will use

Food Processor

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.

Ingredients you will need

Curry Paste

Onion

Tomato

Add the coconut milk and chopped coriander. Simmer again to thicken.

Ingredients you will need

Coconut Milk

Coriander

Dust the fish fillets in some seasoned flour.

Ingredients you will need

Seasoned Flour

Fish Fillets

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.

Ingredients you will need

Coriander

Tomato

Fish

Rice

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Frying Pan

Food Processor

Ingredients

Servings:

2Tbsps

vegetable oil, plus 2 tsp 2

onions, thinly sliced 8larges

vine tomatoes, roughly chopped 4

garlic cloves 1

thumb-sized ginger, roughly chopped 3Tbsps

Madras curry paste 165milliliters

coconut milk 1large handful

coriander, finely chopped, plus extra sprigs to serve 500grams

pollock fillets, skinned 6Tbsps

plain flour 1serving

basmati rice, to serve

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.