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Showing posts with label fish in tomato gravy. Show all posts

Wednesday, September 30, 2015

fish curry in a tomato gravy | tamatar wali machhli

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healthfood desivideshi
avocado and grilled
tomatoes mash - I was
asked to write a story for a
food magazine, sharing my
collection of mortars and
pestles and as I started
bringing them out one by one to style and Tomatoes lend a wonderful flavour to fish steaks when simmered for some time. I usually like fish with bones and skin for my
... curries as the skin and bones bring all the flavours of fish alive. I wouldn't ever use fish fillet for curries unless I am serving it to
fussy guests. But trust me this simple tomato fish curry would floor some of those fussy eaters too.
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A tomato based fish curry, as simple as it can be. I mean no overpowering spices, very nominal cooking oil used and very few
steps to make the curry. A mild whiff of nigella seeds and a tangy taste of tomatoes complimented well by a bit of garlic is
somewhat describes this curry totally, of course the red chilli balances the act. And that's about it. No other flavours spoiling the
tomato fun.

Most of my Indian style fish curries are inspired by Bengali fish curries and this is one of them. I started eating fish influenced by
some Bengali friends and I owe it to them the way I can handle my fish. And note that this tomato fish curry has to be cooked in
mustard oil, else you will get something else, you may like it but not you will miss some magic that mustard oil lends to this curry.

ingredients 
(2 servings)

2 large fish steaks about 120-150 gm each

2 tsp besan (chickpea flour)
generous pinch of salt and turmeric to smear the fish steaks
400 gm tomatoes (desi tart and sweet variety please)
3 cloves of garlic
1 green chilli broken
1/2 tsp red chilly powder
1.5 tbsp mustard oil
Follow this blog 1/4 tsp kalonji or nigella seeds
handful of chopped coriander greens
salt to taste
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aaloo (14)
aam ka achar (1)
aam malai (1)
aam panna (1) procedure..
achar (17)
achari kathal (1) Smear the salt and turmeric over the fish steaks and dredge very lightly over a very thin layer of chickpea flour.
achari mirch wala keema (1)
achari mushrooms (1) Heat mustard oil in a cast iron pan and shallow fry the prepared fish steaks.
achari paneer (1)
achari subzi (4)
In the meanwhile chop the tomatoes roughly and make a paste along with garlic cloves. Keep aside.
achari tindey (2)
ajwaini arbi (1)
Akhrot ke kulchey (1) In the remaining oil after shallow frying the fish steaks, add the nigella seeds and green chilli pieces. Wait till nigella seeds get
akhrot ki chutney (1) fragrant and pour the tomato paste over it. Add salt, red chilly powder, half of the coriander greens (preferably the stem parts)
alu (12) and let it come to a soft boil.
alu baingan saag (1)
alu dum (1) Slide the fried fish steaks in the simmering tomato gravy, add a little hot water if you want the curry thinner and simmer for
alu ke gutke (1) about 5-6 minutes.
alu kulcha (1)
alu moongrey ki subzi (1) Adjust seasoning, add a little sugar ( I needed 1/4 tsp) if the tomatoes are too tart.
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bebinca (1) Serve hot with plain boiled rice, garnished with the remaining coriander greens.
Bedmi alu (1)
beetroot (1) Rustic, simple, clean flavours that make everyday food so much more desirable. You can serve some vegetable stir fry with this
besan (8) meal of some raw salads too. We had a lavish fish meal with these fish cakes along with this tomato fish curry.
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Here is another tomato based fish curry where I have used Bombil or Bombay duck. One more tomato based fish curry is a bit
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complex with some spices used and a little rich too. You can see I love using tomatoes in my fish curry, but this one is the
besan wali subzi (1) simplest of all tomato fish curries I make.
Bhainsrorgarh (1)
bhakharwadi (1) Do let me know whenever you try this. It will be good to mention that this curry tastes great with just some lightly fried boiled
bhang wali thandai (1) potatoes or even paneer. Or use the besan ki katli or patode to make this curry. So there are many vegetarian versions too.
bharva laal mirch ka achar (2)
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caramelised makhana (1) Posted by sangeeta at 1:04 AM 1 comments
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Bombil curry in a tomato gravy | Bombay duck in curried tomatoes
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coriander greens (1) Bombil or Bombay duck is a delicate fleshed fish with just one central bone. The bones are very delicate too and can be chewed
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cuisine heritage of Banaras (1) seasoned rice powder. It would be the best fish fry for you if you love a crisp exterior and melt in the mouth inner parts. The
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daal dhokli (1) ingredients...
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panchamrit (1) Cover and let it simmer on low flame slowly for about 20-15 minutes. The oils will float atop the gravy and the coriander stems
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Boiled rice is the only accompaniment that this curry needs, that too in minimal amounts. The gravy is thick and rich with flavors
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of tomatoes and coriander greens. The spices are subdued and mild but he chilly and peppers shine through, complementing the
ragi ki roti (1) tang of the tomatoes well.
raita (3)
Rajasthani mirchi paneer. (1) This is the fish curry you would like with minimal rice, just the soupy gravy and the fish steaks make you meal filling and
rajma (3) satiating. My kind of meals when rice or roti is incidental.
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rajma/chhole/chane (5) Tamatar waali machhli it is, but the coriander greens are as essential for the flavor of this particular curry. The same gravy works
rasgulla (2) well for paneer and eggs as well. The fried wedges of potatoes are treated well in this curry too. Actually anything that cooks
raw jack fruit (2) within 10 minutes when this curry simmers after bhunoeing the masala paste. Those 10 minutes of simmering give this curry all
raw mango (4) the flavor.
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raw plantain (2) I am sure it will be one of the most frequented at your table too...
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sama ki idli (1) Posted by sangeeta at 9:00 AM 2 comments
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