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Machhi (Fish) in Tomato Curry
Recipe
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Recipes in English
>>
Seafood Recipes >>
Fish in Tomato Curry |
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Cooked in thick tomato
purée, the fish literally melts in the mouth. |
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Sole fish
fillets 600 gm |
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Cashew nuts 10
gm/2 tsp |
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Chilli powder
10 gm/2 tsp |
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Coconut,
grated 10 gm/2 tsp |
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Coriander
leaves, chopped 10 gm/2 tsp
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Cream 80 ml/
1/3 cup |
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Garam masala 5
gm/1 tsp |
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Garlic paste
10 gm/2 tsp |
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Garlic, peeled
and chopped 25 gm/5 tsp |
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Ginger paste
15 gm/1 tbs |
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Oil 120 ml/ 1/2
cup |
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Lemon juice 30
ml/2 tbs |
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Salt to taste
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Sunflower
seeds 10 gm/2 tsp |
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Tomatoes,
chopped 300 gm/1 1/4 cups |
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Marinade the fish in a mixture of the ginger and garlic
pastes, salt, lemon juice and half the chilli powder. Set
aside for half an hour. Meanwhile, grind coconut, sunflower
seeds and cashew nuts in a mixer. Heat oil in a handi. Add
fish and sauté lightly. Set aside. In the remaining hot oil
add the peeled garlic and sauté till golden brown. Add the
tomatoes and stir-cook till the tomatoes are mashed. Stir in
the salt, left over red chilli powder and cook for 5
minutes.
- Strain
the gravy through a strainer and put on fire again. Add the
coconut, sunflower seed and cashew nut paste, stir for 2-3
minutes. Add the garam masala and the fried fish. Reserve 2
tablespoons cream for garnish and add the rest to the gravy.
Let simmer for 2-3 minutes.
- Time:
Preparation: 45 minutes, Cooking: 30 minutes
- To
Serve: Garnish with fresh coriander leaves and cream.
Serve hot with boiled rice.
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