Prep Time 1 hour
Cook Time 15 minutes
500gms fish fillets, 10cm sized portions
6 whole curry leaves, finely chopped
1 1/2 tablespoons lemon juice
1/2 tablespoon fresh coriander, chopped 2 teaspoons fresh green chilli, minced
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1 1/2 tablespoons oil
1/2 teaspoon fenugreek seeds
2 cups tomatoes, blended, tinned or fresh
- Wash fish and pat dry. In a medium bowl, combine curry leaves, lemon juice, coriander, chilli, garlic, ginger, salt, garam masala and turmeric. Add fish and combine with masala, cover with cling film. Marinate for a maximum of 45 minutes in the refrigerator.
- Heat oil in a large frypan on a medium heat, add fenugreek seeds for 1 minute or until golden brown. Add tomatoes and simmer for 6 minutes.
- Add fish and remaining marinade to gravy. Cook for 2 minutes, turn fish, cover and cook for a further 2 minutes or until fish is cooked through. Serve hot with your choice of bread, rice and / or condiments.
This recipe is an extract from A LITTLE BIT OF THIS, A LITTLE BIT OF THAT A GUJARATI INDIAN COOKBOOK FROM AOTEAROA by Jayshri Ganda and Laxmi Ganda, RRP $55.00 AUD or $69.00 NZD available here: gujaraticookbook.com/en-au/