Fish Curry and Rice
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  • 800 g of fish
  • 1 brown onion, chopped
  • 2 tablespoons canola oil
  • oil
  • 1 teaspoon jeeru
  • 2 teaspoon tomato paste
  • 1 can italian chopped tomatoes (420g)
  • 6 cloves garlic, minced
  • 2 teaspoon ginger paste
  • 1 lemon grass root, cut into chunks
  • 2 tsp red chillies
  • 3 Tablespoons lemon juice
  • 1/3 cup aamli juice
  • water
  • 2 teaspoons dhana jeeru
  • 1/2 teaspoon salt (we don’t eat much salt but try not to oversalt your food)
  • 12 curry leaves
  • 15 minutes before your meal time, heat the tomato sauce. Once it starts to simmer, add the fish one at a time with the skin side down or if it is whole fish pieces, place next to each other in the sauce. Close the pot and let the fish cook. While being cooked, the fish will let our water and the sauce will become even more watery. But thats fine because the thick tomato gravy is under the fish.



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