Servings : Serves 3-4
Tangy fish in a spicy, thick and delicious masala/gravy. This dish is PERFECT with boiled white rice or naan bread.
- 500 gm fish, boneless or with the bone - cut into sections
- 1 onions (finely chopped)
- 4 tomatoes (chopped into cubes)
- 1 tbsp. tomato paste/puree
- 1 tsp. cumin powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. whole cumin
- 1/2 tsp. garlic paste
- 1/2 tsp. ginger paste
- 1/4 tsp. garam masala
- juice of half a lemon
- 2-3 tbsp. oil
- 2 green chilies (chopped)
- 2 tbsp. chopped coriander leaves
- salt to taste
Marinate the fish for at least 30 minutes with 1/2 tsp. salt, 1/2 tsp. red chili powder and juice of 1 lemon.
Heat some oil in a non-stick frying pan and lightly shallow fry the fish for 2-3 minutes per side to help seal the fish. In a separate pan, heat the 2-3 tbsp. of oil. Add the cumin seeds and allow them to splutter. Next add the onions and fry until almost golden. Then add the garlic and ginger paste, followed by the tomato paste/puree. Allow to cook for a minute, then add in the chopped tomatoes and one chopped green chili. Sprinkle the cumin powder and turmeric powder. Turn the heat down and allow the tomatoes to cook until they are mushy and well cooked. You can help them along by mashing them with your spoon as you stir.
Add a few tbsp. of water if needed as the tomatoes cook to prevent the gravy from drying out. Next add the fish pieces with the second chopped green chili. Sprinkle the salt and turn the heat down to low. Cover the pan tightly and allow the fish to cook for 10 minutes on low heat. Open the pan and mix the fish gently to avoid breaking the pieces. Squeeze in the fresh lemon juice and sprinkle with garam masala and chopped coriander. Allow to simmer for a few minutes and serve hot!