FISH IN SPICY TOMATO SAUCE

This is a great fish recipe, simple to make yet the result is mouthwatering. Any meaty lake fish or sweet water fish gives an flavorful taste with this preparation. Here I am going to tell you Bengali's favourite platter, a fish curry.

INGREDIENTS:
4 Steaks of Buffalo Carp (Ictiobus bubalus )
1 Medium Onion (thinly sliced)
1/2 cup Tomato Puree
3 Green Chillies, cut in slits
2 pods of Garlic (minced)
2 tsps Fresh Lime juice
3/4" Ginger (minced)
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Coriander powder
1/3 tsp Cumin powder
1/3 tsp Nigella seeds
1/3 tsp Dry Mango powder (Amchur)
1/3 tsp Dry Fenugreek Leaves (kasoori methi)
1 tbsp chopped Coriander Leaves
3-4 tbsps Mustard Oil
Salt to taste

METHOD:

Wash and clean the fish steaks.

Marinate fish with 1/4 tsp turmeric powder, lime juice and salt. Keep it aside for 30 minutes.

Heat mustard oil in a wok. Fry fish steaks till golden brown. Remove from wok by using a slotted spoon. Set aside.

Add nigella seeds and slitted green chillies in the remaining oil. After 40 seconds, add garlic in it, saute for another 30 seconds. Now add onion and fry till it gets pink. Add minced ginger, tomato puree and salt in it. Fold well. Stir till all water evaporates and tomato becomes mashy. Then add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder and dry fenugreek leaves in it. Saute for another 2 minutes.

This time add fried fish pieces and fold in spices, so that fish steaks well coat with spices.

Add 1 cup warm water in it. Cover and cook for 6-8 minutes on medium heat. Switch off the heat now.

Garnish with chopped coriander leaves on the top. Serve hot with steamed rice and enjoy!

Linking to: Sharan's Onam Sadhya Grand Feast event