Fish in Tomato Chili Sauce with Crispy Onions

About this recipe

This vibrant and flavorful dish features tender fish fillets simmered in a zesty tomato chili sauce, topped with golden crispy onions. Ideal for an impressive weeknight dinner, this recipe combines the subtle heat of chili with the sweetness of tomatoes, providing a deliciously balanced meal.

Ingredients

• 500g firm white fish fillets (such as cod or haddock)
• 2 medium onions, thinly sliced
• 400g canned chopped tomatoes
• 2 green chilies, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh coriander leaves, chopped, for garnish

Directions

1. 1

   Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced onions and cook until golden and crispy, about 8 minutes. Remove and set aside.

2. 2

   In the same pan, add the remaining olive oil. Sauté the garlic and ginger for 1 minute until fragrant.

3. 3

   Stir in the canned tomatoes, green chilies, and tomato paste. Cook, stirring occasionally, until the tomatoes thicken, about 5-7 minutes.

4. 4

   Add the chili powder, turmeric, cumin, and coriander. Season with salt and pepper, then stir well to combine.

5. 5

   Gently place the fish fillets into the sauce. Cover and simmer for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.

6. 6

   Garnish the dish with crispy onions and fresh coriander leaves before serving.