Ingredients
1kg firm white fish fillets
skin on
¼ cup olive oil
1 brown onion
sliced thinly
2 cloves garlic
crushed
⅓ cup vindaloo curry paste
1 diced tomatoes
½ cup coriander leaves
for garnish
Allergy Advice
Contains Fish
Contains Gluten
Contains Nuts
Equipment
- 1 frying pan
Instructions
- Heat 2 tbsp of oil in a frying pan and fry the fish fillets skin side down and then turn. This is just to brown so don’t cook them right through. Set aside.
- In the same frying pan heat the other 2 tbsp of oil and fry onions and garlic for 2 mins then add curry paste. Fry off the curry paste for 2 mins to release the aromatics and then add the tomatoes and their juice. Bring to the boil and simmer for 5 minutes.
- Add the fish and simmer for a further 5 minutes.
- Serve with rice and coriander to garnish.
Notes
Tip
This is fast Indian curry at it’s best.
Tip
Serving it with rice, raita and fresh coriander rounds out the flavours and makes it very satisfying.
