Tomato Fish Curry

This curry has a spicy, piquant taste and is flavored with mustard and curry leaves. I made this with very fresh fish and curry leaves picked off the tree.

Tomato Fish Curry
  • 1 kg fish, cut into slices
  • 1 cup tomato puree
  • 2 cups onions, sliced
  • handful, curry leaves
  • 1 tbsp black mustard leaves
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 1.5 tbsp ginger paste
  • 1/2 cup tomato puree
  • 1/2 a lemon

For the Marinade

  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp ground turmeric powder

Method:

  1. Smear the fish with the ingredients in the ‘Marinade’ and let lie for 1 hour.Lightly fry and keep aside.
  2. Heat some more oil in a pan
  3. When hot (a wooden implement dipped in the oil should bubble heavily, readily) add the mustard seeds
  4. When they’re done crackling, add the onions, stir, follow with the chilli powder, turmeric powder and salt.
  5. Stir. Add the ginger paste. Stir fry for 1 minute. Add the tomato puree and stir fry for 30 seconds.
  6. Add about a litre of water. Better still if you have fish stock.
  7. Bring to the boil. Add the curry leaves and the fish.
  8. Cover cooked for 20 minutes.
  9. Take off the heat and squeeze half a lemon over it and stir. Garnish with chopped coriander

Note: If you like, thicken by sprinkling some whole wheat flour and stirring.
Serve with hot, steamed white rice.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.