Fish & Tomato Curry

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #23783

May 19, 2016



"Recipe source: Saveur (April/May 2003)"

Original is 5 servings

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.

0 Reviews

You'll Also Love