Sindhi Fish Curry with Tomatoes and Coriander
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Ingredients
- 600 g cod loins
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 400 g chopped tomatoes
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 2 fresh green chillies
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 259 kcal
- Protein
- 29 g
- Carbohydrate
- 8.1 g
- of which sugars
- 5.5 g
- Fat
- 11.6 g
- of which saturates
- 1 g
- Fibre
- 2.2 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cod loins into large chunks.
- 2
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Stir in the chopped tomatoes, ground turmeric and chilli powder and simmer for 12 minutes until thickened.
- 4
Gently lower in the cod and the fresh green chillies, cover and simmer for 6-7 minutes, until the fish is opaque and flakes easily.
- 5
Scatter with the fresh coriander and serve with rice.
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