Spicy Indian Fish & Tomato Curry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 40 min · Fish · pescatarian, gluten-free, low-carb

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Ingredients

• 1/2 lb Firm white fish fillets (e.g., cod, tilapia)
• 1 tbsp Olive oil
• 1 medium Onion
• 2 Garlic cloves
• 1 inch piece Ginger
• 1 can (14 oz) Canned diced tomatoes
• 1/4 cup Coconut milk (full fat)
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• 1/4 tsp Chili powder
• 1 tbsp Cilantro (fresh)
• to taste Salt
• to taste Pepper

Method (tap to check — screen stays awake)

1. Cut the fish fillets into bite-sized pieces and set aside.
2. Finely chop the onion, garlic, and ginger.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add garlic and ginger; cook for 1 minute until fragrant.
5. Stir in garam masala, turmeric, chili powder, salt, and pepper. Cook for another minute to toast the spices.
6. Add canned diced tomatoes and cook for 5 minutes, stirring occasionally.
7. Pour in coconut milk, bring to a gentle simmer, and cook for 10 minutes to develop the sauce.
8. Gently add the fish pieces to the sauce, cover, and simmer for 10 minutes until the fish is cooked through. Garnish with chopped cilantro and serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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