Tangy Tomato Fish Curry

To cook Tangy Tomato Fish Curry, start by heating 2 tablespoons of oil in a pot. Add 1 tablespoon of fried onion and the spices: 0.5 teaspoons of turmeric, chili powder, and whole cumin. Stir in 1 heaped teaspoon of fine garlic and 2-3 heaped tablespoons of tomato puree or paste. Next, place your fish in the pot and add 0.25 teaspoons of lemon juice or optional tamarind. Finally, add washed curry leaves and let the fish cook until done. Garnish with coriander before serving.

Yes, Tangy Tomato Fish Curry is naturally gluten-free as it primarily consists of fish, spices, and tomato puree. However, always check the labels of any store-bought ingredients like tomato paste to ensure they don't contain gluten.

If you're looking for a substitute for fish in Tangy Tomato Fish Curry, consider using tofu or chickpeas for a vegetarian option. Both will absorb the flavors of the curry well. For a seafood alternative, shrimp or scallops can also work nicely.

To store leftover Tangy Tomato Fish Curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it for up to 2 months. When reheating, ensure it is heated thoroughly before serving.

Tangy Tomato Fish Curry pairs beautifully with steamed basmati rice or fluffy naan bread. You can also serve it with a side of cucumber salad or a simple raita to balance the flavors. For a heartier meal, consider adding a lentil dish or vegetable curry.