From craving to table
Instructions
- 1
Pat the fish fillets dry and lightly season with salt, turmeric, and a squeeze of lemon juice. Set aside for 10 minutes.
- 2
Heat oil in a large non-stick skillet or wok over medium heat.
- 3
Add the sliced onions and sauté for 2-3 minutes until they begin to soften.
- 4
Stir in the ginger-garlic paste and sauté for another minute until fragrant.
- 5
Add the bell pepper and green chilies. Cook for 2 minutes.
- 6
Add tomatoes, red chili powder, coriander, cumin, black pepper, and salt. Cook until tomatoes are soft and spices are aromatic, about 3-4 minutes.
- 7
Increase the heat to medium-high. Gently add the marinated fish pieces in a single layer.
- 8
Cook undisturbed for 2 minutes to allow the fish to sear, then carefully flip and cook for another 2-3 minutes until the fish is just cooked through.
- 9
Sprinkle with garam masala, drizzle with more lemon juice, and toss gently to combine.
- 10
Garnish with fresh cilantro and serve hot with rice or roti.