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.