Indian curries goes very well with white fish. Specially this mild one with tomato and cream. I have used cod but halibut would be a even better choice. Unfortunatley halibut is very expensive in Norway. The recipe is slighly adapted from Anjum Anand s cookbook I love curry.
Creamy tomato curry with fish
4 servings
1.3 lbs (600g) white fish filets
1 tsp tumeric
salt
5 tbsp oil
4 garlic cloves
6 green cardemon pods
12 black peppercorns
2 bay leaves
1 small onion, finely chopped
3 tomatoes, quatered
1 tbsp ginger, grated
4 cloves
1/4-1/2 tsp chili powder
1 tsp ground coriander
1 tsp garam masala
3-4 tbsp single cream
Rub the tumeric and a good pinch of salt into the fish filets, cut them into 4. Leave to marinade as you cook your sauce.
Heat 3 tbsp oil in a non stick saucepan. Crush the cloves, peppercorns and cardamoms slighly in a pestle and morter.
Add to the oil together with the bayleafs and sizzle for about 10 secounds. Then add the onion and cook until golden brown.
Blend tomatoes, garlic and ginger until smooth and add to the saucepan together with chili, coriander and 1/2 tsp salt.
Cook on medium-high heat for 10 minutes, stir often. Pour in 1 1/4 cup (300 ml) of water, bring to boil then reduce heat to low. Cook for 10 minutes. Taste and adjust seasoning.
Meanwhile fry the fish on high heat for 2 minutes on each side. Add fish, single cream and garam masala to the pot
and simmer for another couple of minutes until the fish is ready. Serve with basmati rice.
4 servings
1.3 lbs (600g) white fish filets
1 tsp tumeric
salt
5 tbsp oil
4 garlic cloves
6 green cardemon pods
12 black peppercorns
2 bay leaves
1 small onion, finely chopped
3 tomatoes, quatered
1 tbsp ginger, grated
4 cloves
1/4-1/2 tsp chili powder
1 tsp ground coriander
1 tsp garam masala
3-4 tbsp single cream
Rub the tumeric and a good pinch of salt into the fish filets, cut them into 4. Leave to marinade as you cook your sauce.
Heat 3 tbsp oil in a non stick saucepan. Crush the cloves, peppercorns and cardamoms slighly in a pestle and morter.
Add to the oil together with the bayleafs and sizzle for about 10 secounds. Then add the onion and cook until golden brown.
Blend tomatoes, garlic and ginger until smooth and add to the saucepan together with chili, coriander and 1/2 tsp salt.
Cook on medium-high heat for 10 minutes, stir often. Pour in 1 1/4 cup (300 ml) of water, bring to boil then reduce heat to low. Cook for 10 minutes. Taste and adjust seasoning.
Meanwhile fry the fish on high heat for 2 minutes on each side. Add fish, single cream and garam masala to the pot
and simmer for another couple of minutes until the fish is ready. Serve with basmati rice.