Ingredients
4 200g white fish fillets, skin on
1 large (200g) brown onion, cut into thin wedges
1/4 cup (75g) vindaloo curry paste
2 medium (300g) tomatoes, chopped coarsely
Method
1. Cook fish in a heated, oiled, large non-stick frying pan over medium-high heat until browned on both sides. Remove from pan.
2. Add onion to pan and cook over medium heat, stirring until softened. Add curry paste, cook, stirring, until fragrant.
3. Add tomato and 1 cup (250ml) water, bring to the boil. Reduce heat and simmer, uncovered, 5 minutes.
4. Return fish to pan, simmer uncovered, about 5 minutes, or until fish is just cooked through.
5. Serve with steamed rice, steamed green vegetables and natural yoghurt, if desired.
Related
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