Ingredients

• For Tomato Sauce:
• 340 g - tomatoes
• 1.5 tsp - salt
• 60 g - ghee
• 4 cloves garlic
• 15 g - sliced ginger
• 2 to 3 dessertspoonful vinegar
• 40 g - onion
• 1.5 dessertspoonful - arrowroot or corn flour
• 8 tbsps - water
• 1.5 tsp - red pepper
• For Tomato Fish:
• 455 g - cleaned pomfret
• 30 g - ghee
• 1.5 tsp - red pepper
• 3 to 4 tsp - sugar
• 3 small tomatoes cut into wedges
• 8 to 10 - button onions
• 1.5 tsp - salt
• 4 sliced green chillies
• potato fingers to serve with parsley
• mint for garnishing

How to Make Tomato Fish

• For the Sauce:
• Simmer the sliced tomatoes, garlic and onions with 1 to 1.5 teaspoonful salt for 15 to 20 minutes or till the onions are cooked.
• Pass through a strainer.
• Heat 30 gms. ghee; add red pepper, arrowroot dissolved in 120 gm. water and the vinegar.
• Simmer for a few minutes or till the sauce becomes thick.
• Season to taste and add the tomato colouring.
• For cooking the Fish:
• Wash, wipe and cut the fish into neat pieces (31.5 x 41.5 or 8 x 10 cms).
• Steam the button onions and fry lightly in 60 gms. ghee.
• Remove the onions.
• Add red pepper, slices of fish and the salt and simmer till it is three-quarters cooked.
• Mix the tomato sauce, sliced ginger, green chillies and button onions.
• Simmer till the fish is tender and the sauce penetrates into the fish.
• Remove the fish from the sauce and keep it hot. Cook the remaining sauce till it thickens.
• Add wedges or tomatoes, boil to heat through and pour the sauce over the fish.
• Serve hot, bordered with potato fingers and garnished with the parsley or mint sprigs.