Super quick citrus fish curry

Traditional Bengali style fish curry with a modern twist. The tomato and orange peel is optional, you can take out one of the ingredient to suit your taste.

Mrs Ghani @cook_4517250

Traditional Bengali style fish curry with a modern twist. The tomato and orange peel is optional, you can take out one of the ingredient to suit your taste.

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Ingredients

35 mins

2 servings

2white fish fillet cut into bite size cubes
2large onions finely sliced
1 1/2 tbspmadras curry powder
2 clovesgarlic finely chopped
Handfuldried orange peel
2green chillies finely sliced (or to taste)
1 cupFresh chopped coriander
2tomatoes quartered
1 cupboiled water
1bay leaf
2 tbspcooking oil
1 tspfish seasoning
to tasteSalt
1 tbspGround Turmeric powder (haldi)

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Steps

35 mins

1

Mix turmeric and fish seasoning in a large bowl and coat the cubed fish and leave to marinade for 30 min.
2

In a frying pan add a little drizzle of oil and lightly fry the fish for 5 min, carefully turning the fish. Place the fish onto a plate with kitchen paper to drain off excess oil. Leave this aside for later.
3

In a heavy based pan heat the cooking oil and add the garlic and cook until golden brown,
4

Add the onions, salt, green chillies, bay leaf and cardamom and cook until the onions caramelise (approx 15 min)
5

Add the madras curry powder and cook until the oil separates from the sauce mixture.
6

Add the dried orange peel and tomatoes and cook for 5 min.
7

Add the fried cubed fish fillets and cook for 5 minutes carefully stirring to make sure not to mash the fish.
8

Add boiling water and leave to simmer for 10 min on slow heat
9

Garnish with coriander and serve with boiled rice