4 to 6
Easy
30 minutes
20 minutes
Coat the fish with the curry paste and set aside.
Gently soften the onion in the heated oil, adding a pinch of salt to prevent browning. Add a little more oil, if needed.
Stir in the garlic, ginger and cinnamon. Add the tomato and bay leaf, and cook, uncovered, for about 15 minutes or until nicely reduced. Add the prepared fish and simmer, covered, for 5 to 10 minutes or until just cooked.
Check seasoning. Garnish with coriander leaves then sprinkle with garam masala at the table.
Serve with lots of rice and fresh chutney on the side.
TASTE’s take:
This is a good way to serve an everyday fish, and, thankfully, one not threatened by extinction. Serve a lime pickle as well, if you like, to add some extra zing to this mild, aromatic curry. And if there’s no time to make the fresh chutney, try a bottled mango chutney.
