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Easy recipe Masala Fish Curry

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Easy recipe Masala Fish Curry - "about eight hundred g	 Basa Fillets, halved two tsp Ground Turmeric two tsp	 Ground Coriander one	 tsp Ground white Pepper one tbsp	 Olive Oil about five hundred g jar Tikka Masala Simmer Sauce one hundred and sixty-five ml can Light Coconut Milk one tsp Lemon Zest, finely grated two tbsp	 Lemon Juice about three/about four cup	 Frozen Peas one	 Spring Onion, shredded Mini Naan Bread, Steamed Rice, Lemon Cheeks, to serve"	Pat fish dry with paper towel. Masala Fish Curry. Combine, turmeric (Recipes by ingridients <a href="/search/turmeric">turmeric</a>)  coriander and pepper on a plate. Add fish and turn to coat. Heat oil in a frying pan on high heat. Masala Fish Curry. Cook fish for one-two mins, each side, until golden. Masala Fish Curry. Remove from pan and drain on paper towel. Reduce heat to medium. Masala Fish Curry. Add masala sauce, coconut (Recipes by ingridients <a href="/search/coconut">coconut</a>) milk, lemon zest (Recipes by ingridients <a href="/search/lemon-zest">lemon zest</a>) and. juice (Recipes by ingridients <a href="/search/juice">juice</a>)  Bring to boil. Reduce heat to low and simmer for about five mins, stirring occasionally. Return fish to pan with peas and simmer for about five mins, until fish is cooked through. Top with onion. Masala Fish Curry. Serve with warmed naan bread, steamed rice (Recipes by ingridients <a href="/search/rice">rice</a>) and lemon cheeks.	.

"about eight hundred g Basa Fillets, halved two tsp Ground Turmeric two tsp Ground Coriander one tsp Ground white Pepper one tbsp Olive Oil about five hundred g jar Tikka Masala Simmer Sauce one hundred and sixty-five ml can Light Coconut Milk one tsp Lemon Zest, finely grated two tbsp Lemon Juice about three/about four cup Frozen Peas one Spring Onion, shredded Mini Naan Bread, Steamed Rice, Lemon Cheeks, to serve" Pat fish dry with paper towel. Masala Fish Curry. Combine, turmeric (Recipes by ingridients turmeric) coriander and pepper on a plate. Add fish and turn to coat. Heat oil in a frying pan on high heat. Masala Fish Curry. Cook fish for one-two mins, each side, until golden. Masala Fish Curry. Remove from pan and drain on paper towel. Reduce heat to medium. Masala Fish Curry. Add masala sauce, coconut (Recipes by ingridients coconut) milk, lemon zest (Recipes by ingridients lemon zest) and. juice (Recipes by ingridients juice) Bring to boil. Reduce heat to low and simmer for about five mins, stirring occasionally. Return fish to pan with peas and simmer for about five mins, until fish is cooked through. Top with onion. Masala Fish Curry. Serve with warmed naan bread, steamed rice (Recipes by ingridients rice) and lemon cheeks. .

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