Tomato Fish

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

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.

EXPLORE CATEGORIES