Fish Cooked In Tomato Gravy
|Mustard seeds||1 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon|
|Dry red chilies||3|
|Sesame oil||2 Cup (32 tbs)|
In a large non-stick wok, heat oil. Add mustard, cumin, fenugreek seeds and asafoetida. Let them pop and splutter well.
Then add grated garlic and fry them till fragrant.
Now add tomato puree to it. Further add, salt + turmeric powder + freshly powdered chili.
Cover and cook over medium heat. This gravy will splatter around your stove top. So keep it covered.
Once gravy consistency is acheived and oil shows up on top.....add fish to it.
Do not cover with lid after adding fish. Maintain the stove over medium heat. Let the fish be well covered with thick gravy. Allow it to cook, just for 2 minutes. Turn your stove off.
Remove the wok from stove and allow it to stand over counter-top. Do not cover with lid.
Serve after 2-3 hours. Let the gravy get well seeped into the fish.
Garnish with crispy fried curry leaves and red chilies.Fish Cooked in Tomato Gravy is ready to be served.