Tomato Fish Curry
This juicy tomato fish curry brings plenty of colour and flavour to your plate. If you like a good curry, you are going to love this one! And it only takes half-an-hour, start to finish. Quick to prepare & full of flavour it’s a perfect midweek meal.
Serves 4
Prep: 10 mins
Cook: 20 mins
Gluten free
Ingredients
600g white fish fillets - see hints & tips
2 tbsp coconut oil
2 garlic cloves, minced
2 tsp ginger- fresh (grated) or paste
1 red onion, diced
2 tbsp sweet coconut curry spice kit, mixed with 2 tbsp water
500ml passata
1 tsp caster sugar
1/2 cup cream
1 large zucchini, sliced
1 red capsicum, chopped into chunks
Juice & zest of 1 lemon
To serve - optional
Fresh chilli
Coriander
Instructions
Heat the coconut oil in a large frying pan, then add the onions and fry gently until they start to soften, about 3-4 minutes.
Add the garlic and ginger and fry for a further 1 minute, until fragrant.
Mix the sweet coconut curry spice kit with 2 tbsp water to create a paste. Add to the onion mixture & fry gently for another minute or so until the spices release their aroma.
Pour in the passata and stir to combine, add the caster sugar & 1/2 cup water and bring to the boil, reduce the heat to a medium low simmer.
Pour in the cream, stir to combine. Add the zucchini & capsicum and continue to simmer for 5 minutes or until the veg begins to soften.
Add the fish, gently stir through to coat the fish in the tomato sauce. Cover with a lid and cook for 6 - 8 minutes or until the fish is cooked through.
Gently stir in the lemon juice & rind.
Serve immediately with rice & naan. Top with fresh chilli and coriander if you like.
Hints & tips
Fish - This recipe uses firm white fish fillets. Basa, Barramundi, cod or snapper are good fresh choices. You can use frozen fillets too.
If your family aren’t fish lovers you can swap it for chicken or make it a veggie curry instead.
Easy swaps - Cream can be swapped for coconut cream if you prefer.
Swap the veggies to any you have on hand or prefer.
Tips - Curry is a dish that is actually better made in advance if you have the time. Making the dish in advance allows the flavours to develop and meld together. However, if you wish to make my fish curry in advance, I would recommend that you make the sauce ahead of time (up to two days ahead) and then simply slip the raw fish into the sauce as you reheat the dish.
Serving suggestion - Serve with rice and garlic naan.
Portion size - Serves 4 or 2 with leftovers.
Storage - Store in the fridge for 2 days. For freezing I recommend making the sauce in advance and freezing. Reheat and add the fish to cook through.
