Balti Fish Curry

Name: Balti Fish Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 800 g white fish fillets; 1 tbsp vegetable oil; 3 medium white onions; 3 garlic cloves; 1 tbsp fresh ginger; 1 red Thai chile; 2 tsp ground turmeric; 1 tsp sweet paprika; 1 tsp ground cumin; 2 can whole tomatoes (400 g); salt; 0.5 cup coconut cream; 0.25 cup fresh coriander; 1 tbsp fresh mint

Fish, tomatoes and coconut cream come together in this Pakistani curry, fragrant with ginger and chilli and simmered on the stove. It comes to the table with rice.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 5 min · Cook 25 min · 30 min total
Difficulty: medium

1
Cut fish into 2cm pieces. Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
2
Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil. Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
10 min
3
Add fish and coconut cream, bring to boil. Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
10 min
4
Just before serving, stir in coriander and mint. Serve with rice.