Fish Curry with Orange Peels

Spice meets citrus! This quick and simple boneless fish curry will make you crave for more once you try it! Especially when you see how quick and easy it is to make it.

In this curry, I've used Pangas fish fillets, they are usually available in local supermarkets, already prepared and packed frozen.

The best thing about this dish is you can alter the spice to introduce your child to fish curries. Also, how effortless it is to make and you don't need to know your spices or be a master-chef to get it right. It really is that easy!

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Ingredients:

• Half an onion, blended

• Handful of garlic, finely chopped or blended (or 2tspns garlic paste)

• 2 tbspns oil of your choice

• 1-2 bay leaves

• Salt to taste

• ½tspn chilli flakes

• Handful of cherry tomatoes, halved

• Peels from 1 orange, cut into small pieces

• 1 tspn turmeric powder

• 1½ tspn chilli powder

• 3-4 green chillies, cut in half

• 1 Pangas fillet fish, cut into small pieces

• Coriander to garnish

Method:

1. To begin, add the oil, bay leaves, salt, garlic, onions and chilli flakes. Cook until softened. (Add water if it dries to avoid burning).

2. Once the onions are slightly golden, add the turmeric powder, chilli powder, orange peels and green chillies. Allow to cook for 1 minute. Add a little more water if needed to ensure the mix isn't burning.

3. Add the cherry tomatoes and fish fillets, stir well and allow to cook for 5-10 minutes.

4. Garnish with coriander and serve.

Tried it? Tag us! @ThatFoodieMCR

Pangas Fish Fillet with Cherry Tomatoes and Orange Peels by @ThatFoodieMCR