Easiest Way to Recipe Perfect Indianstyle Fish Curry With Tomatoes Cream

Without fail recipe ultimate Indian-style Fish Curry With Tomatoes & Cream easy, fast, practical.

Good Evening every body, at this time you get present recipe Indian-style Fish Curry With Tomatoes & Cream with 22 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 22 ingredients and 11 stages of easy cooking Indian-style Fish Curry With Tomatoes & Cream.

Ingredients for Indian-style Fish Curry With Tomatoes & Cream

1. Needed : Fish (I used monkfish).

2. Needed : Tinned tomatoes.

3. Prepare : Onions.

4. Prepare : For the fish marinade:.

5. Needed : ☆ Vegetable oil (or olive oil).

6. Needed : ☆ Curry powder (or fish masala).

7. Prepare : ☆ Salt (rock salt, etc).

8. Needed : ☆ Garlic (grated or mashed).

9. Prepare : knob ☆ Grated ginger.

10. Needed : from 1/2 a lemon ☆ Lemon juice.

11. Needed : Spices for the curry sauce:.

12. Needed : seeds or 1/2 teaspoon powder * Coriander (seeds or powder).

13. Prepare : * Fennel.

14. Needed : * Mustard seeds or whole black peppercorns.

15. Prepare : pods or 1/3 teaspoon powder * Cardamom (pods or powder).

16. Prepare : Cumin seeds.

17. Needed : Vegetable oil (or olive oil).

18. Needed : leaves Curry leaves (optional).

19. Needed : Bay leaf.

20. Prepare : Salt.

21. Needed : Plain yogurt or heavy cream.

22. Prepare : around 20-30 nuts Peanuts or cashews.

If all ingredients Indian-style Fish Curry With Tomatoes & Cream it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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.

1. 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..

2. 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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