Indian fish with tomatoes

Ingredients for 4 servings:

• 3 tbsp vegetable oil
• 4 thick fish fillets
• 1 onion(s)
• 2 garlic cloves
• 1 bell pepper(s), red
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 425 g tomatoes, chopped from the can
• 150 ml coconut milk
• 1 tbsp coriander or parsley, fresh
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the onion and garlic cloves. Finely chop the onion. Peel the bell pepper and dice it into small pieces. Heat the oil in a deep pan and add the fish fillets, season with salt and pepper, and fry briefly on both sides, but do not cook until cooked through. Remove from the pan and set aside. Add the diced onion and bell pepper with the spices to the pan, add the garlic cloves, and sauté over low heat for 2 minutes, stirring frequently. Add the canned tomatoes, bring to a boil, and simmer for 5 minutes. Stir in the coconut milk and return the fish fillets to the pan. Simmer gently over low heat for about 8 minutes, or until the fish is cooked through. Chop the cilantro or parsley and add it. Serve with basmati rice and a mixed salad.