TOMATO CURRY FISH

The original recipe is actually Tomato Curry Prawns.  I had to change it to fish as my hubby does not fancy prawns.

 This dish turns out to be a lovely fish dish with the aroma of curry powder, the sweet and sour taste of tomato sauce.  A very appetising dish to go with rice.  Glad I tried this recipe using fish.  Feel free to substitute it with prawns if you like prawns.  

Recipe adapted from Yum Yum Magazine No. 102 with modifications

Ingredients

200 gm fish fillet – cut thick slices

1 onion – peeled and sliced

1-2 tomatoes – sliced

Some diced red chillies and spring onions

2 tbsp tomato sauce

1 tbsp fish curry powder

100 ml water

Seasoning

¼ tbsp sugar

¼ tsp salt

½ tsp light soy sauce

1. Lightly coat fish fillet with some cornstarch.  Heat up some oil to pan fry fish pieces until golden brown, dish up.
2. Using the same wok with about 1 tbsp oil, sauté onions until aromatic, add in curry powder, tomatoes and cook over low heat.  Add in tomato sauce, seasoning and water.  Bring to boil and stir until sauce is thick.
3. Return fried fish to wok, toss well then add in the chopped chillies and spring onions.
4. Dish up to serve immediately.
   
   
   
   
   
   

I'm linking this post to Cookbook Countdown Event#11 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray