Tomato Fish
April 6, 2012 in Fish, Main Course, Recipes
Easy, Simple and Delicious
My mom used to make tomato fish very often specially when we had guests over. I love this recipe because it is simple and easy to make. It also requires minimal ingredients. Most of the ingredients are almost always at home in my pantry or refrigerator. I have made this about 3-4 times but never found the time to take pictures before we ate it all. This serves about 2 persons.
Ingredients:
- 1 halibut filet (cut into 1.5 inch cubes)
- 1/4 tsp turmeric powder
- 1/2 tsp cayenne pepper powder
- 1/4 tsp salt
- 1 tomato chopped
- 1 large shallot chopped
- 1 cup water
- 3 garlic cloves minced
- 1″ ginger minced
- 2 green chilies slit
- 1.5 tsp coriander leaves
- 1/2 tsp fennel powder
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1/4 tsp fenugreek seeds
- 1/4 tsp tamarind paste
- 1 tsp black pepper powder
- salt to taste
- oil (2 tsp + 2 tsp)
Directions:
- Marinate the fish pieces with the turmeric, cayenne pepper and salt.
- Marinate the fish for about 2 hrs or overnight.
- Heat 2 tsp of the oil in a saucepan and add the fish to it. Fry the fish pieces on each side for about 2 mins each.
- Remove the fish pieces from the saucepan and set it aside.
- Add the rest of the oil to the same saucepan . Once the oil is hot add the fenugreek seeds and asafoetida.
- Once the seeds are brown, add the shallots, ginger nad garlic to the oil and fry till it is browned.
- Now add the dry spices to this mixture.
- Once the spices are mixed with the shallots and ginger-garlic mixture, add the tomato.
- Cook the mixture till the tomato is completely cooked and all mushy.
- Add the cup of water to the mixture and bring to a boil.
- Add the tamarind to the mixture and let it simmer for a couple of minutes. Next add the fish pieces to the gravy.
- Let the tomato fish simmer for about 10-20 mins. This will thicken the gravy and cook the fish.
This is not the same recipe that my mom follows when she makes her tomato fish. She fries the fish and then adds it into the gravy. I just cook it to ensure that it is cooked faster. I love this curry specially since it goes well with rice, bread or even chappatis. It is a spicy dish and you can go slow on the green chili, cayenne pepper or the black pepper. Hope you enjoy this dish as much as I did and thanks for reading.
