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Pakistani Tomato Fish Curry

Pakistani Tomato Fish Curry

Here's another of Lisa's favourites. It's a recipe that people constantly ask for. Just to reiterate, any of the recipes we share are tried and proven, yummy and EASY.


This one's delicious...



Pakistani Tomato fish curry


Apologies, creator unknown. It's a recipe that's been handed on and on and on...

(serves 4)



500g firm fish fillets

2 tablespoons oil

1 onion, finely chopped

2 cloves garlic, chopped

2 tablespoons fresh coriander, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

¼ teaspoon chilli powder

1 can tomatoes, chopped

1 teaspoon salt

1 teaspoon garam masala

lemon juice to taste


Wash fish fillets and cut into serving pieces (if using a flaky fish, cut into bigger pieces to avoid fish from breaking up).


Heat oil in pan and gently fry onion, garlic, coriander until the onion is soft and translucent.  Add the cumin, coriander, turmeric and chilli and fry until cooked.  Add the tomato, salt and garam masala and fry, stirring until the tomato is reduced to a pulp.  Then add the lemon juice.  Add salt to taste.


Place pieces of fish into the tomato garam mixture and spoon the mixture over the fish to ensure fish is covered with sauce.  Cover and simmer gently for 10 minutes or until the fish is cooked.


Serve with basmati rice and sweet and sour cucumber condiment (essential).





And now for the magic finishing touch, a must have. Encourage your guests to serve it over their curry.


sweet and sour cucumber condiment


½ cup vinegar

1 cup sugar

1 teaspoon salt

3 tablespoons water

1 small onion, finely chopped

1 small carrot, finely chopped

1 medium cucumber, finely chopped

fresh coriander, chopped


Boil the vinegar, sugar, salt and water for 1 minute.  Mix the onion, carrot, cucumber pieces in a serving bowl and pour the syrup over the vegetables until just covered.  Garnish with chopped coriander.





Double the recipe, they'll be demanding seconds!

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