How to Prepare Any-night-of-the-week Indian-style Fish Curry With Tomatoes & Cream

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We hope you got benefit from reading it, now lets go back to indian-style fish curry with tomatoes & cream recipe. To cook indian-style fish curry with tomatoes & cream you only need 22 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Indian-style Fish Curry With Tomatoes & Cream:

1. You need 300 grams of Fish (I used monkfish).
2. Use 400 grams of Tinned tomatoes.
3. Prepare 2 small of Onions.
4. Use of For the fish marinade:.
5. Provide 3 tbsp of Vegetable oil (or olive oil).
6. Provide 2 tbsp of Curry powder (or fish masala).
7. Use 1/2 tsp of Salt (rock salt, etc).
8. Use 2 clove of Garlic (grated or mashed).
9. Get 1 of knob Grated ginger.
10. Get 1 of from 1/2 a lemon Lemon juice.
11. Take of Spices for the curry sauce:.
12. Provide 20 of seeds or 1/2 teaspoon powder * Coriander (seeds or powder).
13. Provide 1/3 tsp of * Fennel.
14. Take 1/3 tsp of * Mustard seeds or whole black peppercorns.
15. Provide 4 of pods or 1/3 teaspoon powder * Cardamom (pods or powder).
16. Take 1 tsp of Cumin seeds.
17. Provide 1 tbsp of Vegetable oil (or olive oil).
18. Use 5 of leaves Curry leaves (optional).
19. Provide 1 of Bay leaf.
20. You need 1/2 tsp of Salt.
21. Get 100 ml of Plain yogurt or heavy cream.
22. You need 1 of around 20-30 nuts Peanuts or cashews.

Instructions to make Indian-style Fish Curry With Tomatoes & Cream:

1. Cut the fish into bite-sized pieces (a filet would be easy to use here). Mix the ingredients and marinate the fish in the refrigerator for 3-4 hours, or overnight if possible..
2. Here is the marinated fish. You can use cod or any type of fish you like..
3. Crush the * spices for the curry sauce in a mortar. Remove the cardamom seeds from the pods. You can also crush the spices in a food processor (add a little water)..
4. Heat the oil in a pot, add the cumin seeds and stir-fry. When the seeds start to pop, add the onions..
5. When the onions have wilted, add the fish and stir-fry. I throw out the extra marinade, but you can use it if you don't mind the oil content..
6. Add the canned tomatoes with the juice. Add the spices from Step 3, the bay leaf, and curry leaves. Simmer over medium or low heat..
7. After it has simmered for around 20 minutes, add salt to taste. Add the yogurt, stir, and turn off the heat. I used soy milk cream in the curry shown..
8. Top with finely chopped peanuts to finish. Serve with basmati rice. It goes well with Japanese rice, too..
9. Try serving it with a cucumber and tomato salad with yogurt dressing. https://cookpad.com/us/recipes/154629-refreshing-lemon-yogurt-dressing.
10. This is Indian fish masala. It's not spicy, so I add 2 tablespoons, but if you are also using curry powder, adjust the amount to your liking..
11. If you're not adding yogurt or cream, reduce the amount of curry powder and pepper. The photo shows cream with 0% fat content (soy milk cream)..

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