Machchi tamatar ki kari

Machchi tamatar ki kari

Fish curry with tomato

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g fish fillets or steaks
2 tablespoons ghee or oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons fresh coriander leaves or mint leaves, chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2-1 teaspoon chilli powder, or to taste
1 large ripe tomato, chopped
1 teaspoon salt
1 1/2 teaspoons Garam masala
lemon juice, to taste

Method

  1. Wash the fish and pat dry with paper towel, then cut each fillet into serving pieces.
  2. Heat the ghee in a saucepan over low heat. Add the onion, garlic and coriander, and cook, stirring regularly, until the onion has softened. Add the cumin, turmeric and chilli powder and stir until the spices are cooked and aromatic.
  3. Add the tomato, salt and garam masala to the pan and continue cooking until the tomato is cooked to a pulp. Add the lemon juice, to taste, and check if more salt is needed. Put the pieces of fish into the tomato, spooning it over the fish, then cover the pan and simmer for 10 minutes, or until the fish is cooked through. Serve immediately with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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