Follow these steps for perfect results
white fish steaks or fillets
cut into serving pieces
sea salt
to taste
ghee
onions
chopped
fresh ginger
grated
garlic cloves
crushed
hot chili pepper
baharat mixed spice
turmeric
cinnamon bark
small
tomatoes
chopped, peeled, pureed
dried black lime (loomi)
pierced
water
Wipe fish dry with paper towels, cut into serving pieces, and sprinkle lightly with salt.
Cover the fish and leave aside in a cool place.
Heat ghee (oil or butter) in a heavy pan.
Add chopped onion and fry gently until transparent.
Add grated ginger (if using), crushed garlic, hot chili pepper, baharat, turmeric, and cinnamon bark.
Stir over heat for 2 minutes.
Add chopped tomatoes, pierced loomi, and water.
Add salt to taste and bring to a slow simmer.
Cover and simmer gently for 15 minutes.
Place fish pieces in sauce, cover, and simmer gently for 15-20 minutes until fish is cooked through.
Lift fish onto a serving dish.
Remove loomi and cinnamon bark from sauce.
Spoon sauce over fish.
Serve and enjoy!
Expert advice for the best results
Adjust the amount of chili pepper to your desired level of spiciness.
Be careful not to overcook the fish.
Serve with rice or naan bread.
Everything you need to know before you start
15 minutes
Can be made a day ahead; flavors meld together beautifully.
Serve in a shallow bowl, garnished with fresh cilantro.
Serve with basmati rice.
Serve with naan bread.
Garnish with cilantro or parsley.
Pairs well with the spice and acidity.
Provides a refreshing contrast to the curry.
Discover the story behind this recipe
A traditional dish often served during family gatherings.
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