Ingredients
| 2-3 (500g) firm fish fillets | |
| 2-3 tablespoons oil | |
| 2 onions, sliced | |
| 300g tomato purée or passata | |
| 2 teaspoons ground coriander | |
| 1 teaspoon ground paprika | |
| 1 teaspoon chilli powder | |
| ½ teaspoon ground cumin | |
| ½ teaspoon ground turmeric | |
| 1 clove garlic, crushed | |
| ½ teaspoon salt | |
| ground black pepper | |
| handful of chopped fresh coriander | |
| naan, to serve (see recipe) |
This was one of the dishes Mum used to serve when we were kids when we went to the lake for our holidays. With an abundance of fresh fish, it was enjoyed with hot roti. You could serve this as part of a feast, or as a weeknight meal. I like to serve this with my easy naan (see recipe) but you could serve it with rice, too, although it’s more of a dry curry.
View the recipe collection here
Instructions
| 1. | Cut each fillet into 4 pieces. In a large wok or frying pan, heat the oil over a medium heat. |
| 2. | Add the onions and fry until golden (being careful not to burn them). Remove and set aside on a paper towel. |
| 3. | In the same oil, fry the fish until golden, then set aside on paper towels. |
| 4. | Cook the fish in batches to avoid overcrowding the pan. |
| 5. | Add the tomato purée to the same pan, then stir in all the spices, garlic, salt and pepper, and cook until the oil and tomato start to separate, about 15 minutes. |
| 6. | Gently place the fish in the pan and cover in the sauce, making sure you don’t break them. |
| 7. | Cook for a further 5-10 minutes to ensure the fish is coated in the sauce. |
| 8. | To serve, place on a serving dish and scatter with the fried onions and fresh coriander. Serve with naan. |
This is an edited
extract from The Laden
Table by Ashia Ismail-
Singer published by
Bateman Books, RRP
$59.99. Photography
by Lottie Hedley.