Fish & Tomato Curry
Recipe: #23783
May 19, 2016
Categories: Catfish, Tomato, Asian, Gluten-Free, High Protein, No Eggs, Non-Dairy, Fresh Tomatoes, Spicy, more
"Recipe source: Saveur (April/May 2003)"
Ingredients
Nutritional
- Serving Size: 1 (407.8 g)
- Calories 289.7
- Total Fat - 14 g
- Saturated Fat - 2.3 g
- Cholesterol - 65.7 mg
- Sodium - 783.1 mg
- Total Carbohydrate - 20.3 g
- Dietary Fiber - 4.9 g
- Sugars - 10 g
- Protein - 23 g
- Calcium - 85.1 mg
- Iron - 2.4 mg
- Vitamin C - 200 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Finely crush the dried chile with a mortar and pestle and set aside (obviously if you prefer it not so hot, take the seeds out -- if you want it hot and spicy include the seeds).
Step 2
In a wolk over medium high heat heat the oil and then add the onions and stir fry them until soft (5 minutes). Stir in garlic, ginger, tomatoes, paprika, turmeric and the crushed red chiles and stir fry until tomatoes become saucy (5 minutes).
Step 3
Stir in fish and stir fry until fish turns to opaque (under 5 minutes). Stir in fish sauce, 2 tablespoons water and salt and simmer, stirring occasionally until fish is cooked through (5 minutes).
Step 4
Adjust seasoning.
Step 5
Garnish with cilantro.
Tips
No special items needed.