White Fish Jalfrezi

dry-fried fish curry with peppers and onions

Makes 4 servings · 281 kcal per serving

Ingredients

• 500 g Cod
• 250 g Red Bell Pepper
• 200 g Onion
• 200 g Tomato
• 40 g Vegetable Oil
• 30 g Ginger-Garlic Paste
• 25 g Tomato Paste
• 15 g Green Chili
• 13 g Ground Coriander
• 13 g Cilantro
• 10 g Garam Masala
• 10 g Salt
• 8 g Kashmiri Chili Powder
• 5 g Cumin Seed
• 4 g Turmeric

Method

1. Sear the fish (or whichever protein you're using) in hot oil just until it colors, then lift it out; it finishes later.
2. Masala: In the same pan crackle the cumin seeds, add the onion, and cook until the edges brown. Add the ginger-garlic paste and green chili for 1 min, then the turmeric, coriander, and Kashmiri chili. Stir in the tomatoes and tomato paste and cook down to a thick masala.
3. Add the bell peppers and cook until crisp-tender; jalfrezi stays dry and chunky, not saucy. Return the fish, add the salt and garam masala, and toss gently to coat and heat through. Finish with cilantro.