Creamy Tomato Fish Curry

Creamy Tomato Fish Curry

This is a really simple, mild fish curry whose star ingredients are lovely sweet sour tomatoes and of course, the fish. This dish is easy enough to cook for a delicious mid-week meal but equally delicious and elegant enough to impress your friends. There are not many spices in this dish and the heat comes from the fresh green chillies. Add as many or as few as you like, they do impart a lovely flavour and as they are whole, most of the heat remains within. This is lovely with a pilaf or with Indian flat breads.

Serves 4

  • 500g firm white fish fillets or loin, cut into large chunks
  • 5 tbs. vegetable oil
  • 1 tsp. mustard seeds
  • 1 small onion, finely chopped
  • 6 fat cloves garlic, peeled
  • ½” ginger, peeled
  • 3-5 green chillies, whole
  • ½ tsp. turmeric
  • ¾ tsp. cumin powder
  • 1 tsp. coriander powder
  • 4 medium-large ripe tomatoes, seeded
  • 200ml water
  • Salt and freshly ground black pepper to taste
  • ½ tsp garam masala
  • 1½-2 tsp. vinegar
  • 2-3 tbs. double cream or to taste
  • Handful of fresh coriander leaves to garnish

Heat the oil in a medium-sized non-stick saucepan. Add the mustard seeds and once they have popped, add the onions and green chillies; cook, stirring often, until the onions are golden brown, around 6-8 minutes.

Meanwhile, blend the tomatoes, ginger and garlic until smooth.

Add to the pan with the spices and salt. Cook over a moderate-high flame, stirring often until the masala releases oil droplets, around 10-12 minutes. You may need to lower the heat as the paste gets thicker. Taste, it should taste harmonious. Add the water, vinegar and cream, bring back to a boil and simmer until it is creamy, 3-4 minutes. Taste and adjust seasoning. Add the fish and simmer gently for 3-4 minutes or until cooked. Sprinkle over the fresh coriander and shake in to incorporate and serve immediately.