Whitefish Curry with Tomato

Instructions

1. Prepare Ingredients

   7 min hands-on

   • Thinly slice the onions and garlic.
   • Dice the tomatoes into small chunks.
   • Cut the whitefish into large, even pieces.
   • Halve one lime and cut the other into wedges.
   • Chop the cilantro leaves finely and set aside.

2. Toast Spices

   1 min hands-on

   • Heat olive oil in a large frying pan over low heat.
   • Add cumin seeds, ground mustard seeds, and a bay leaf.
   • Stir gently and let them sizzle for about 1 minute until aromatic and seeds begin to pop.

3. Cook Onions and Garlic

   5 min hands-on13 min waiting

   • Add sliced onions to the pan and increase heat to medium.
   • Cook for 12–15 minutes, stirring occasionally, until onions are soft and slightly caramelized.
   • Add garlic, chili powder, and turmeric. Stir well and cook for another 2 minutes to release full aroma of spices.

4. Create Tomato Base

   5 min hands-on

   • Add diced tomatoes to the pan. Stir to combine and cook for 5 minutes.
   • Press tomatoes gently with the back of a spoon to help release their juices.
   • Continue cooking until mixture forms a rich, thick sauce.

5. Add Fish

   2 min hands-on7 min waiting

   • Pour a small amount of water into the pan. Stir to loosen the sauce slightly.
   • Gently place whitefish chunks into the sauce, ensuring they are partially submerged.
   • Add curry powder and a pinch of salt. Cover the pan with a lid.
   • Reduce heat to low and let fish steam for 6–8 minutes, or until cooked through and tender.

6. Finish with Lime and Cilantro

   2 min hands-on

   • Squeeze juice of one lime over the curry and stir gently to combine.
   • Taste and adjust seasoning with more salt or chili powder if needed.

7. Serve

   1 min hands-on

   • Garnish curry with chopped cilantro.
   • Serve immediately with lime wedges on the side for extra freshness.
   • Cooking tips:
   • Use fresh, ripe tomatoes for a sweeter and more flavorful sauce.
   • Stir the onions frequently while cooking to ensure they caramelize evenly without burning.
   • If the sauce becomes too thick while cooking the fish, add a splash of water to maintain a juicy texture.
   • Avoid overcooking the fish to keep it tender and flaky.