Tomato Garlic Fish Curry

This yummy tomato based fish curry is mildly spiced and goes well with all flat Indian breads as well as steamed rice.

I read this recipe in 'Friday', a Dubai based magazine; the recipe was written by a Chef from Simram Appa Kadai in Dubai. This preparation was a big hit among my family and friends!

Ingredients:

Fish - 8 to 10 medium sized pieces (with less bones)

Tomato - 3 medium sized

Tamarind - 1 small gooseberry size

Garlic - 10 cloves (chopped)

Green chillies - 2 

Kasuri methi / Dried fenugreek leaves - 1 tbsp

Kashmiri redchilli powder - 1 ½ tsp

Corriander powder - 1 tsp

Turmeric powder - ½ tsp

Fenugreek seeds - 1 tsp

Cashew nuts - 7 to 8 no.

Oil - 1 to 2 tbsp

Salt - to taste

Directions:

Clean the fish and keep aside.

Boil tomato and cashew nut in water until tomato becomes soft.  After it cools down, peel the skin of the tomatoes and grind it along with cashew nuts to a smooth paste.  Keep aside.

Soak the tamarind in a cup of water.  Extract the juice and keep aside.

Take a wide kadai; add oil and season with fenugreek seeds.

Once it splutters, add tomato cashew puree, splitted green chilles, all spice powders and tamarind extract. Allow to boil till the raw smell goes; once oil leaves the sides of the pan, add chopped garlic, salt and fish.

Cover and simmer for 5 minutes or until fish is tender.

Then add kasurimethi and give it a thorough mix (be careful not to break the fish).

Switch off the gas; close with the lid to enhance the taste and allow it to rest for some time .

Serve hot.

Note:

Adjust the water quantity and spice level according to your taste.

Chop garlic into bite sized pieces.

King fish or any fish with less bones / fish fillets are suitable for this gravy.

You can also substitute almonds for cashew nuts.  If you are using almonds; soak in warm water,  peel the skin and use.

i am sending this recipe to Shama's easy2 cookrecipes and jagruti's cooking.