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1
Cut the fish into bite-sized pieces (a filet would be easy to use here).
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2
Mix the ingredients and marinate the fish in the refrigerator for 3-4 hours, or overnight if possible.
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3
Here is the marinated fish.
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4
You can use cod or any type of fish you like.
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5
Crush the * spices for the curry sauce in a mortar.
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6
Remove the cardamom seeds from the pods.
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7
You can also crush the spices in a food processor (add a little water).
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8
Heat the oil in a pot, add the cumin seeds and stir-fry.
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9
When the seeds start to pop, add the onions.
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10
When the onions have wilted, add the fish and stir-fry.
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11
I throw out the extra marinade, but you can use it if you don't mind the oil content.
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12
Add the canned tomatoes with the juice.
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13
Add the spices from Step 3, the bay leaf, and curry leaves.
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14
Simmer over medium or low heat.
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15
After it has simmered for around 20 minutes, add salt to taste.
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16
Add the yogurt, stir, and turn off the heat.
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17
I used soy milk cream in the curry shown.
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18
Top with finely chopped peanuts to finish.
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19
Serve with basmati rice.
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20
It goes well with Japanese rice, too.
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21
Try serving it with a cucumber and tomato salad with yogurt dressing.
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22
This is Indian fish masala.
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23
It's not spicy, so I add 2 tablespoons, but if you are also using curry powder, adjust the amount to your liking.
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24
If you're not adding yogurt or cream, reduce the amount of curry powder and pepper.
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25
The photo shows cream with 0% fat content (soy milk cream).
