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
- Marinate fish with salt and lemon juice for 2 hours or overnight.
- Heat oil in a large flat bottomed pan, fry the fish pieces.
- Drain with a slotted spoon onto absorbent paper.
- Make a paste of ginger+garlic+green chillies+onion
- 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.
- Now add Tamarind, sugar, rock salt, garam masala, ajwain and lemon juice along with ½ cup water and fish pieces.
- Cover and cook for 10-15 minutes.
- Taste and adjust seasoning.
- Garnish with coriander leaves and serve hot with freshly steamed rice/ paranthas or chapattis.
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