Put the serrano pepper, garlic, and ginger in a food processor and process until it is a fine paste.
In a small bowl stir the yogurt mixture with garam masala, turmeric, coriander, and salt.
Set 1 TBSP of the marinade aside then add the fish to the remaining marinade and marinate for 10 minutes.
Heat the peanut oil in a large skillet over medium-low heat until the oil begins to shimmer.
Sprinkle each fish fillet with cornstarch then shake off any excess.
Carefully add the fish to the skillet and cook about 3 minutes then flip the fish and cook 3 more minutes.
Turn the heat up to high and keep flipping the fish until crispy and all the moisture is evaporated then remove the fish from the pan and set to the side.
Add the reserved marinade to the now empty hot pan along with the onion and tomatoes then reduce the heat to medium and cook until the onion is tender and translucent.
Season the tomato sauce with salt and pepper to taste then stir in the fresh cilantro.
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