Fast fish vindaloo
Ingredients Method 1.Heat half the oil in large frying pan; cook fish, skin-side down, until browned. Turn; cook other side until browned. Remove from pan.
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Cooking tools:
- Skillet
- Spatula
- Stove
- Serving bowl
- Plate
Ingredients
- 2 tablespoons olive oil
- 4 x 200g blue-eye fillets, skin on
- 1 large brown onion (200g), sliced thinly
- 2 cloves garlic, crushed
- 1/4 cup (75g) vindaloo curry paste
- 1 cup (250ml) water
- 2 medium tomatoes (300g), chopped coarsely
- 1/3 cup loosely packed fresh coriander leaves
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