Easy Tomato Fish Curry
A simple Middle Eastern tomato fish curry which takes less than 25 minutes to make!
Equipment
- Chopping board
- Sharp knife
- Small bowl
- Measuring spoons
- A spoon
- Shallow frying pan with lid
Ingredients
- 1/2 onion
- 1 tomato large
- 250 g plaice fillets or any other fish
- 1 tsp baharat spice
- 1 tbsp olive oil
- Handful parsley
- 1 tbsp ghee
Instructions
- Prep and cook your rice as you would usually. Dice your onion and chop your tomato into small cubes. Roughly chop the parsley.
- Place your fish fillet into a bowl and add the olive oil and baharat spice. Mix altogether and set aside.
- Heat the ghee in a shallow frying pan with a lid and once hot, fry the onion until soft. Add the tomatoes and fry for 2 minutes.
- Add the parsley, stir and lay the fish fillets on top of the tomato mix.
- Add the parsley, stir and lay the fish fillets on top of the tomato mix. Leave for a minute and then turn them over. Cover and simmer for 15 minutes. Once the fish has cooked through, you can break it up if you wish. Serve with your basmati rice.
Notes
Freezing - You can freeze the curry once cooked (and cooled down completely). Place in a sealed Tupperware container and freeze for up to 2 months. Defrost thoroughly before re-heating.
Re-heating - Re-heat in a pan on the hob until steaming hot. Stir well in case it burns!
Storing - Store any leftover fish curry in the fridge in a sealed container. Fish curry will keep for 1-2 days.