Indian · Dinner
Tomato Fish Curry Bowl
Firm white fish simmered in a tomato-onion masala built with cumin, turmeric and garam masala, finished with cilantro and a squeeze of lime, served over steamed basmati rice. The curry balances tangy tomato against warm spice, with a light, brothy consistency that clings to each spoonful of fish and rice.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
420Calories
38.4gProtein
13.6gFat
37.2gCarbs
6.8gSugar
3.9gFiber
780mgSodium
90mgChol
1.9gSat Fat
870mgPotassium
80mgCalcium
2.6mgIron
2.1mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
gluten-free
Instructions
1
Prep
Cut the white fish fillet into 2-inch chunks, mince the garlic, grate the ginger, and thinly slice the onion.
2
Heat the vegetable oil in a small pan over medium heat and cook the onion for 4 minutes until soft and lightly golden at the edges.
3
Stir the garlic, ginger, cumin, turmeric, chili powder and garam masala into the pan; cook over medium heat 1 minute until fragrant.
4
Add the canned tomatoes and water to the pan, season with salt, and simmer over medium-low heat for 8 minutes until the sauce deepens.
5
Nestle the fish chunks into the sauce, cover, and poach over low heat for 6 minutes until the fish turns opaque and flakes easily.
6
Plate
Spoon the fish and sauce over the cooked basmati rice in a bowl, scatter the cilantro on top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp vegetable oil
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 7 oz100g, a quarter of a 14 oz can canned tomatoes
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp garam masala
- 1/2 cup120ml water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1 cup190g cooked basmati rice
