Masala fish curry

Masala fish curry

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From kitchen to table in 20 minutes, this hearty fish curry is sure to impress.

The ingredient of Masala fish curry

  1. 800g basa fillets, halved
  2. 2 teaspoons ground turmeric
  3. 2 teaspoons ground coriander
  4. 1 teaspoon ground white pepper
  5. 1 tablespoon olive oil
  6. 500g jar Tikka Masala Simmer Sauce
  7. 165ml can light coconut milk
  8. 1 teaspoon lemon zest, finely grated
  9. 2 tablespoons lemon juice
  10. 3/4 cup frozen peas
  11. 1 spring onion, shredded
  12. Mini naan bread, steamed rice, lemon cheeks, to serve

The instruction how to make Masala fish curry

  1. Pat fish dry with paper towel. Combine turmeric, coriander and pepper on a plate. Add fish and turn to coat. Heat oil in a frying pan on high heat. Cook fish for 1-2 mins, each side, until golden. Remove from pan and drain on paper towel.
  2. Reduce heat to medium. Add masala sauce, coconut milk, lemon zest and juice. Bring to boil. Reduce heat to low and simmer for 5 mins, stirring occasionally.
  3. Return fish to pan with peas and simmer for 5 mins, until fish is cooked through.
  4. Top with onion. Serve with warmed naan bread, steamed rice and lemon cheeks.

Nutritions of Masala fish curry

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calories: https://schema.org
calories: NutritionInformation

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