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January 28, 2014


Lazy winter months..unending cups of masala chai and...Unabated, the Tomato invades the kitchen making way towards the waiting rose pink fish...
Inspired by Pablo Neruda that was my ode to a laid back lunch...adding some delicious tanginess and spiciness to an otherwise insipid afternoon...enjoy!

To make this classic you need-


  • Boneless Fish pieces- 500gms
  • Tomatoes- 5 large (pureed in blender)
  • Ginger- large 2’ piece
  • Garlic- 6-7 cloves
  • Green chillies-2 large
  • Tamarind (Imli)- 1 tbsp
  • Caraway seeds (Ajwain)- ¼ tsp
  • Mustard/ Refined/ Olive oil- ½ cup
  • Cumin seeds (zeera)- ½ tsp
  • Onion- 1 small (make a paste)
  • Sugar- ½ tsp
  • Rock salt (kala namak)- ¼ tsp
  • Garam masala- 1 heaped tbsp
  • MDH Deggi mirch (Cayenne pepper)- ½ tsp
  • Juice of 1 lemon
  • Coriander/ Parsley- to garnish
  • Salt, red chilli powder and black pepper to taste

    1. Marinate fish with salt and lemon juice for 2 hours or overnight.
    2. Heat oil in a large flat bottomed pan, fry the fish pieces.
    3. Drain with a slotted spoon onto absorbent paper.
    4. Make a paste of ginger+garlic+green chillies+onion
    5. In the same oil add the cumin and onion ginger garlic paste, fry for 2 minutes then add deggi mirch and tomato puree and fry very well on low flame till it leaves sides of pan.
    6. Now add Tamarind, sugar, rock salt, garam masala, ajwain and lemon juice along with ½ cup water and fish pieces.
    7. Cover and cook for 10-15 minutes.
    8. Taste and adjust seasoning.
    9. Garnish with coriander leaves and serve hot with freshly steamed rice/ paranthas or chapattis.

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