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Spiced Tomato Fish Casserole

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Ingredients
  Mixed fish 2 Pound (1 Kilogram Prepared)
  Onion 4 Ounce, sliced (125 Grams)
  Red pepper 4 Ounce, sliced (125 Grams)
  Garlic 3 Clove (15 gm), sliced
  Vegetable oil 2 Tablespoon
  Sweet paprika 2 Teaspoon
  Ground cumin 2 Teaspoon
  Turmeric 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Orange rind 2 Teaspoon, freshly grated
  Orange juice 3 Tablespoon
  Canned plum tomatoes 14 Ounce (1 Can Or 397 Grams)
  Salt To Taste
  Pepper To Taste
Directions

Lay the prepared fish in a shallow glass or ceramic dish.
Cook the onion, pepper and garlic (if used) in a little oil until soft but not brown.
Stir in the spices and orange rind and heat for a few minutes until the spices begin to release their fragrances.
Tip the mixture on to the prepared fish and swish out the pan with orange juice, adding that to the fish.
Mix well, then leave to marinate for a few hours in a cool place, or overnight in the refrigerator.
When ready to serve, sieve the contents of the can of tomatoes to remove all the seeds, then add half a can of water.
Heat this in a large pan and season to taste.
Now add the fish with its marinade and simmer very gently for 10-15 minutes at the most.
Serve at once on a bed of plainly cooked brown rice, or with potatoes boiled in their skins and quartered.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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