Name: Fish and capsicum curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 200g firm white fish fillets, such as ling or snapper; 2 clove garlic, crushed; 2 teaspoon garam masala; 2 tablespoon vegetable oil; 2 cardamom pods, bruised; 1/2 teaspoon cumin seeds; 1 medium onion, sliced; 2 teaspoon ground coriander; 1 teaspoon grated ginger; 1 teaspoon ground turmeric; 1 teaspoon chilli flakes; 300 gram cherry tomatoes, halved; 1 green capsicum, cut into strips; 1/3 cup (80ml) cream; coriander and steamed rice, to serve

Fish and capsicum curry

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

4 200g firm white fish fillets, such as ling or snapper

2 clove garlic, crushed

2 teaspoon garam masala

2 tablespoon vegetable oil

2 cardamom pods, bruised

1/2 teaspoon cumin seeds

1 medium onion, sliced

2 teaspoon ground coriander

1 teaspoon grated ginger

1 teaspoon ground turmeric

1 teaspoon chilli flakes

300 gram cherry tomatoes, halved

1 green capsicum, cut into strips

1/3 cup (80ml) cream

coriander and steamed rice, to serve

Method

1.Place fish in a shallow bowl with garlic and half of garam masala. Turn to coat. Cover with plastic wrap and refrigerate.

2.Meanwhile, heat half of oil in a large saucepan on medium. Add cardamom pods and cumin seeds. Cook for 1 minute, or until they begin to pop. Add onion, reduce heat and cook for 10 minutes, or until onion is soft and lightly coloured. Add ground coriander, ginger, turmeric and chilli and cook for 1 minute.

3.Stir through tomato and capsicum, and simmer for 10 minutes. Add cream, remaining garam masala and season to taste. Cook for another 3 minutes.

4.Heat remaining oil in a large frying pan on high. Cook fish for 2 minutes each side, until lightly browned. Add to sauce and simmer on low heat for 1 minute. Scatter with coriander and serve with rice.

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