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Tomato Fish Curry

sidkhullar's picture
Ingredients
  Fish 1 Kilogram, cut into slices
  Onions 2 Cup (32 tbs), sliced
  Curry leaves 1 Tablespoon
  Black mustard leaves 1 Tablespoon
  Ginger paste 1 1⁄2 Tablespoon
  Tomato puree 1⁄2 Cup (8 tbs)
  Lemon 1⁄2
  Salt 1 Teaspoon (For the Marinade)
  Chilli powder 1 Teaspoon (For the Marinade)
  Turmeric powder 1 Teaspoon (For the Marinade)
Directions

1. Smear the fish with the ingredients in the ‘Marinade’ and let lie for 1 hour.Lightly fry and keep aside.
2. Heat some more oil in a pan
3. When hot (a wooden implement dipped in the oil should bubble heavily, readily) add the mustard seeds
4. When they’re done crackling, add the onions, stir, follow with the chilli powder, turmeric powder and salt.
5. Stir. Add the ginger paste. Stir fry for 1 minute. Add the tomato puree and stir fry for 30 seconds.
6. Add about a litre of water. Better still if you have fish stock.
7. Bring to the boil. Add the curry leaves and the fish.
8. Cover cooked for 20 minutes.
9. Take off the heat and squeeze half a lemon over it and stir. Garnish with chopped coriander

Note: If you like, thicken by sprinkling some whole wheat flour and stirring.
Serve with hot, steamed white rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Braising
Dish: 
Curry
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
3
Subtitle: 
Tomato Fish Curry

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1 Comment

Snigdha's picture
What kind of fish is best suited for this recipe?