Name: Fast fish vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 x 200g blue-eye fillets, skin on; 1 large brown onion (200g), sliced thinly; 2 clove garlic, crushed; 1/4 cup (75g) vindaloo curry paste; 1 cup (250ml) water; 1 large brown onion (200g), sliced thinly; 2 medium tomatoes (300g), chopped coarsely; 1/3 cup loosely packed fresh coriander leaves

Ingredients

2 tablespoon olive oil

4 x 200g blue-eye fillets, skin on

1 large brown onion (200g), sliced thinly

2 clove garlic, crushed

1/4 cup (75g) vindaloo curry paste

1 cup (250ml) water

1 large brown onion (200g), sliced thinly

2 medium tomatoes (300g), chopped coarsely

1/3 cup loosely packed fresh coriander leaves

Method

1.Heat half the oil in large frying pan; cook fish, skin-side down, until browned. Turn; cook other side until browned. Remove from pan.

2.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add curry paste; cook, stirring, until fragrant. Add the water and tomato; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

3.Return fish to pan; simmer, uncovered, about 5 minutes or until fish is cooked through. Serve vindaloo sprinkled with coriander leaves and, if desired, steamed basmati rice, pappadums and raita.

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Ingredients

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