Cut the fish into bite-sized pieces (a filet would be easy to use here). Mix the ☆ ingredients and marinate the fish in the refrigerator for 3-4 hours, or overnight if possible.
Here is the marinated fish. You can use cod or any type of fish you like.
Crush the * spices for the curry sauce in a mortar. Remove the cardamom seeds from the pods. You can also crush the spices in a food processor (add a little water).
Heat the oil in a pot, add the cumin seeds and stir-fry. When the seeds start to pop, add the onions.
When the onions have wilted, add the fish and stir-fry. I throw out the extra marinade, but you can use it if you don't mind the oil content.
Add the canned tomatoes with the juice. Add the spices from Step 3, the bay leaf, and curry leaves. Simmer over medium or low heat.
After it has simmered for around 20 minutes, add salt to taste. Add the yogurt, stir, and turn off the heat. I used soy milk cream in the curry shown.
Top with finely chopped peanuts to finish. Serve with basmati rice. It goes well with Japanese rice, too.
Try serving it with a cucumber and tomato salad with yogurt dressing Recipe ID: 473167.
This is Indian fish masala. It's not spicy, so I add 2 tablespoons, but if you are also using curry powder, adjust the amount to your liking.
If you're not adding yogurt or cream, reduce the amount of curry powder and pepper. The photo shows cream with 0% fat content (soy milk cream).
Story Behind this Recipe
I ate some terrible curry when I was on a trip, so I made this as restitution.
Be sure to marinate the fish in curry powder and olive oil for a while so the flavors can soak in. It's okay if you don't have all of the spices. I did not add water, but you can add some if you find the curry too rich.