Bake and serve the fish with rice pilaf and a salad.

Fish in Curried Tomato Sauce

Fish in curried tomato sauce is moist, aromatic and incredibly light. Any type of white fish with thick flesh such as Cod, Red Snapper, Halibut, or my personal favorite, New Zealand Ling would all yield the same flavor and result. This recipe does not contain any coconut milk, half and half or whipping cream in the sauce, and yet it tastes just as rich. You can make this recipe ahead of time, refrigerate it and bake it just before your guests arrive. Remember to also chill your white wine.

Skill level: Easy
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Fish in Curried Tomato Sauce
Serves 6
Velvet Edition: “Trademark” Recipe
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
  1. 3 – 4 tablespoons vegetable oil
  2. 1 onion coarsely chopped
  3. 6 – 8 cloves garlic, grated
  4. 1 tablespoon grated ginger
  1. 2 teaspoons mustard
  2. 1 teaspoon salt
  3. 1 teaspoon chicken bouillon (optional)
  4. ½ teaspoon white pepper
  5. ¼ teaspoon black pepper
  6. ¼ teaspoon red pepper
  7. ½ teaspoon cayenne pepper or paprika
  8. 1 teaspoon curry powder
  9. 1 teaspoon turmeric
  10. ½ teaspoon cumin
  11. ½ teaspoon masala
  12. ½ teaspoon coriander powder
  13. 1 can (14.5 oz) diced tomatoes
  14. 1 can (14.5 oz) chicken broth
  15. 5 – 6 pounds fish fillet ( New Zealand Ling, Red Snapper, or any other thick flesh white fish).
  16. ½ cup chopped cilantro for garnish
  1. In a 5 quart saucepan, heat the vegetable oil.
  2. Add the chopped onions and sautée till transparent or slightly pink in color.
  3. Add the grated garlic and ginger.
  4. While stirring continue to cook the onions, garlic and ginger for another 3 minutes.
  5. Add the seasonings and stir for a few more minutes so the seasonings release their oils and flavor.
  6. Stir in canned tomatoes and chicken broth.
  7. Mix for a minute or two more, then turn heat off.
  8. Leave to cool. (Note: You don’t want to pour the hot sauce over the fish)
  9. Arrange the fish fillets into a baking pan.
  10. Pour the cool sauce over the fish, making sure it covers the entire fish.
  11. Cover and marinate for about 30 minutes.
  12. Heat the oven to 400°.
  13. Place the covered fish into the oven and bake for 20 minutes.
  14. Remove the foil and bake uncovered for 20 more minutes so the surface becomes lightly browned.
  15. Transfer to a serving platter with it’s sauce and sprinkle the fish with chopped cilantro.
Velvet Edition

Fish in curried tomato sauce slideshow:



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