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Tamatar Wali Machhi

Madhuri.Dixit's picture
  Firm white fish fillets 1 1⁄4 Pound
  Ginger paste 2 Teaspoon
  Garlic paste 1 Teaspoon
  Lemon juice 1 Teaspoon
  Salt 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
  Turmeric 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Paprika 1 Teaspoon
  Tomato paste 1 Tablespoon
  Ripe tomatoes 2 Large, pureed
  Garam masala 1 1⁄2 Teaspoon
  Minced cilantro 1⁄4 Cup (4 tbs)
  Salt To Taste
  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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
100 Minutes

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