Masala Fish Curry
Masala Fish Curry
- July 20, 2021
- Posted by: Fitbliss
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat oil in a non-stick saucepan over medium heat. Add onion and sauté for 5 minutes until soft. Add ginger, garam masala and turmeric and cook for another minute until fragrant. Add tomatoes, pumpkin and water. Bring to a low simmer and cook, covered, for 15 minutes.
Add fish to curry, cover and simmer for 6-7 minutes until fish is just cooked and pumpkin is tender. Season with salt and pepper.
Divide rice and curry between bowls, top with coriander and serve with yoghurt.
Servings 2
- Amount Per Serving
- Calories 430
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 3.3g17%
- Total Carbohydrate 41.1g14%
- Dietary Fiber 8.7g35%
- Sugars 17.8g
- Protein 43.9g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat oil in a non-stick saucepan over medium heat. Add onion and sauté for 5 minutes until soft. Add ginger, garam masala and turmeric and cook for another minute until fragrant. Add tomatoes, pumpkin and water. Bring to a low simmer and cook, covered, for 15 minutes.
Add fish to curry, cover and simmer for 6-7 minutes until fish is just cooked and pumpkin is tender. Season with salt and pepper.
Divide rice and curry between bowls, top with coriander and serve with yoghurt.
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Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat oil in a non-stick saucepan over medium heat. Add onion and sauté for 5 minutes until soft. Add ginger, garam masala and turmeric and cook for another minute until fragrant. Add tomatoes, pumpkin and water. Bring to a low simmer and cook, covered, for 15 minutes.
Add fish to curry, cover and simmer for 6-7 minutes until fish is just cooked and pumpkin is tender. Season with salt and pepper.
Divide rice and curry between bowls, top with coriander and serve with yoghurt.
Servings 2
- Amount Per Serving
- Calories 430
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 3.3g17%
- Total Carbohydrate 41.1g14%
- Dietary Fiber 8.7g35%
- Sugars 17.8g
- Protein 43.9g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat oil in a non-stick saucepan over medium heat. Add onion and sauté for 5 minutes until soft. Add ginger, garam masala and turmeric and cook for another minute until fragrant. Add tomatoes, pumpkin and water. Bring to a low simmer and cook, covered, for 15 minutes.
Add fish to curry, cover and simmer for 6-7 minutes until fish is just cooked and pumpkin is tender. Season with salt and pepper.
Divide rice and curry between bowls, top with coriander and serve with yoghurt.