Fish and capsicum curry

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Cooking time: Less than 60 minutes

Cuisine: Indian

Healthy options: Healthy; Egg free; Nut free

Serves: 4

Type: Seafood; Family; Curry; Fish

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Photography: Richard Mortimer

By Suzanne Gibbs and Mandy Sinclair

Ingredients

4 x 200g firm white fish fillets, such as ling or snapper
2 garlic cloves, crushed
2 teaspoons garam masala
2 tablespoons vegetable oil
2 cardamom pods, bruised
½ teaspoon cumin seeds
1 medium onion, sliced
2 teaspoons ground coriander
1 teaspoon grated ginger
1 teaspoon ground turmeric
1 teaspoon chilli flakes
300g cherry tomatoes, halved
1 green capsicum, cut into strips
1/3 cup (80ml) cream
coriander, steamed rice, to serve

Preparation method

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

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

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

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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