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Spicy Tomato Fish Curry

Chili-rubbed fish steaks simmer with tomatoes, onions, and green peppers in a rich, fragrant sauce. This one-pan curry delivers bold flavor in about 30 minutes and pairs perfectly with rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Asian
Servings 4
Calories 380 kcal

Equipment

  • 1 Large mixing bowl
  • 1 | Wide pan or wok |
  • 1 | Sharp knife |
  • 1 | cutting board |
  • 1 | Spatula or wooden spoon |

Ingredients
  

  • 1.5 | lb | fish steaks |
  • 2 | tsp | red chili powder |
  • 1 | tsp | salt |
  • 1 | large | onion | sliced
  • 2 | medium | tomatoes | sliced
  • 1 | | green bell pepper | sliced
  • 3 | cloves | garlic | minced
  • 3 | tbsp | oil |
  • 1 | cup | water or light stock |
  • 1 | handful | fresh cilantro | for garnish
  • 4 | servings | cooked white rice | for serving

Instructions
 

  • Place fish steaks in a bowl and season with red chili powder and salt; toss to coat.
  • Slice onion, tomatoes, and green bell pepper; mince the garlic.
  • Heat oil in a wide pan over medium heat.
  • Add garlic and cook until fragrant, then stir in onion, tomatoes, and green pepper until they begin to soften.
  • Nestle the seasoned fish into the pan among the vegetables.
  • Pour in water or stock and bring to a gentle simmer.
  • Cover and cook 8–10 minutes until fish flakes easily, spooning sauce over occasionally.
  • Sprinkle with fresh cilantro, stir gently, and serve over rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove with a splash of water to loosen the sauce.
Pat fish dry before seasoning so the spice coating sticks well.
Adjust chili powder to control the heat level.