Any fish fillets boneless, skinless, halfed – 500 gms (I used Salmon)
1/4 tsp turmeric powder
1 tsp salt
3 fat ripe tomatoes, quartered
3 fat garlic pods chopped
1 inch ginger chopped
1 tsp red chilli powder
2 tsp corriander powder
1/4 tsp black pepper powder
Oil (vegetable) – 3 tbsp
Onion – 1 big chopped fine
Cloves – 5
Cardamom – 4
Bay leaf – 2
Garam masala – 1/4 tsp
Corriander – chopped (for garnishing)
Milk – 3 tbsp
Directions to prepare Fish Tomato Curry recipe:
Rub the fish with turmeric and salt set aside. Take a large pan/skillet heat oil, add the whole spices and let it sizzle for 10 seconds. Now add the onions and let it fry until golden brown, should take 2 minutes. In the mean time grind the ingredients mentioned under grinding using a mixie with a little water.
Once the onions are golden brown add the paste and let it cook in a medium to high flame for 5-7 minutes until all the water is evaporated and cook for another 3 minutes in high flame, to brown the curry a little further. This releases oil and full flavor.
Now add 1 cup water and bring to a boil, reduce the heat to medium and let it cook for 5 minutes. In a tawa/ skillet add oil and fry the fish for 2 minutes on each side until golden brown. Use a lid to cover the fish for it to cook even from the inside. Flip over and cook all sides, be careful not to break it.
Now taste the curry to check for salt and spice, add 3 tbsp milk and garam masala. To this add the fried fish and excess oil in the tawa, do not stir too much and close the lid. Let it cook for 4 for minutes until thicken.
Serve hot with rice, dosa or roti.
Tips to prepare Fish Tomato Curry recipe:
Original recipe calls for adding creme (double), i have used milk yet the curry tasted yum.
if you prefer to have the curry the next day like me, make sure to add more fish to binge 😉
if you don’t have fish fillet no issues just skip the frying the fish and add it to the curry directly
you can use pepper corns too
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