INGREDIENTS
Fish - 1/2 Kg
Tomatoes - 5
Shallots - 15
Ginger - 1/2 inch
Garlic Cloves - 6
Green Chillies - 3
Dry Red Chillies - 3
Turmeric Powder - 1/2 Tsp
Coriander Powder - 3/4 Tbsp
Red Chilli Powder - 1/2 Tbsp
Kashmiri Chilli Powder - 2 Tbsps
Curry Leaves - 2 Sprigs
Fenugreek Seeds - 1/2 Tsp
Mustard Seeds - 1 Tsp
Salt - To Taste
Oil - 4 Tbsps
METHOD
Clean fish pieces and set aside
Grind three tomatoes and slice the other two
Crush shallots ginger and garlic cloves with green chillies
Heat oil in a pan and temper mustard and fenugreek seeds
Add curry leaves and dry red chillies sauté for a minute
Add the crushed shallots ginger garlic and green chillies
Sauté till raw smell is no more
Add in the spice powders and sauté for a few minutes
Now add the tomato purée and sauté for 5 minutes
Add water as required sliced tomatoes and salt to taste
When the water begins to boil add in the cleaned fish pieces
Cook covered for 15 minutes in medium flame
Uncover and let it simmer for a few more minutes
Serve with white rice
Note :
Make sure to choose large red ripe and plum tomatoes
Purely a tomato based fish curry and no tamarind used for the sour taste or coconut paste added to thicken the curry
Adjust spices to suit your taste
I used coconut oil
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