Tamatar Wali Machhi
|Firm white fish fillets||1 1⁄4 Pound|
|Ginger paste||2 Teaspoon|
|Garlic paste||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Hot chili powder/Paprika||1⁄2 Teaspoon|
|Dry coconut cream||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Chopped cashew nuts||1 Tablespoon (Coarsely Chopped)|
|Sunflower seeds||2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Tomato paste||1 Tablespoon|
|Ripe tomatoes||2 Large, pureed|
|Garam masala||1 1⁄2 Teaspoon|
|Minced cilantro||1⁄4 Cup (4 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
Cut the fish fillets into small pieces (a little smaller than 2 inches each).
Place in a mixing bowl and add the ginger and garlic pastes, lemon juice, salt, and chili powder or paprika.
Mix thoroughly and let marinate for 30-40 minutes.
Soak the dry coconut cream in the water for 5 minutes.
Place the cashew nuts, sunflower seeds, and coconut liquid in a blender and blend until a smooth paste is formed.
Heat the oil in a pan over medium heat.
Add the garlic and saute for a few seconds without letting it turn brown.
Add the turmeric, cumin, paprika, and tomato paste.
Stir-fry for another 30-40 seconds.
Stir in the coconut paste and continue stir-frying for 2-3 minutes longer.
Add the fish, stir, and cook gently until the fish is well coated with sauce.
Stir in the pureed tomatoes, garam masala, half of the cilantro, and salt.
When it starts to bubble, reduce the heat to low, cover, and cook for about 10 minutes or until the fish flakes easily with a fork.
Using a slotted spoon, remove the fish pieces to a serving dish and keep warm.
Add the cream to the remaining sauce in the pan.
Stir and cook until the sauce starts to bubble again.
Remove from the heat and pour the sauce over the fish.
Garnish with the remaining cilantro.