I first tried this curry from a Lakshmi Nair cookbook when I was hit by the cooking bug. Lakshmi Nair is an iconic name among Malayalees. I guess you can credit her show on TV that made Malayalee housewives move out of the cocoon of cooking only Keralite dishes and trying out variety in food – and that list includes my umma as well, somebody who hates to try something new. 🙂 Every household would have at least one of her book as a reference if they want to try something new. From whatever I have tried from her books, you can follow the recipe without making too many adjustments and it comes out really good. I already have a few recipes on the blog which is courtesy of her:
Somehow anything with lot of tomatoes grab my attention. I don’t know why. I love the sweet and tangy flavor it gives to any gravy or dish, even though, sometimes it can be overwhelming. But then there is sugar to balance it out, if needed that is! 😉 I have heard that tomatoes are not good for people with uric acid problems, and since HD has it in small amounts, I try to limit tomatoes in my cooking. But for this dish, the tomatoes are what brings around all the flavor. It is so easy to cook and by the time you are done with the cooking, the tomato masala beautifully coats up the fish and tastes amazing. I have used king fish to make this but you can use any fleshy fish cut to steaks to make this masala. This tomato fish curry is apt to serve with a simple plain rice, like the Masala Rice, or with some soft chapathis! Off to the recipe…
Tomato Fish Curry
- 1/2 kg king fish pcs
- 2 tbsp oil
- 6 shallots peeled and chopped
- 1 small pc ginger chopped
- 2 green chillies slit
- 1 sprig curry leave
- FOR GRINDING:
- 2 large tomatoes
- 1 tsp red chilli powder
- 1/2 tsp Kashmiri red chilli powder
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/4 tsp cumin
- 1/4 tsp fenugreek
- Grind the ingredients under "for grinding" and set aside.
- Heat oil in a saucepan. Briefly fry the shallots and ginger till the raw smell is gone.
- Add the ground paste and chillies and saute till the raw smell is gone.
- Add the fish and toss it up to coat well. Sprinkle salt and cook on low flame till the fish is done. Add a sprinkle of water if required.
- Add the curry leaves and switch off. Serve warm as side for rice or chapathis.