INGREDIENTS

250 gm tomato, 1 large onion, 2 teaspoon turmeric, 2 teaspoon ginger paste, 1 teaspoon coriander powder, 1 pinch salt, 1 tablespoon coriander leaves, 500 gm fish, 2 tablespoon yoghurt (curd), 1 teaspoon red chilli, 1/2 teaspoon cumin, 1/2 teaspoon sugar, 3 tablespoon refined oil.

Method

–              Remove any pin bones from the fish fillets and cut into large chunks. Rub 1 ½ tsp turmeric powder and 1 tsp salt over the fish and set aside for 10 minutes.

–              Boil water in a pan. Make a cross cut on the stem side of the tomatoes. Plunge the tomatoes in boiling water for 30 seconds and remove. Peel the tomatoes and chop them finely. Also, chop onions very finely.

–              Heat oil in a large pan. Spread the fish pieces on the pan and fry till golden in color. Turn and fry on the other side as well. Remove with a slotted spoon and set aside.

–              Add the onions to the same pan. Saute for 5-6 minutes till soft and cooked. Add the turmeric powder, red chili powder, cumin powder, coriander powder, ginger paste, sugar and chopped tomatoes. Mix well and cook for 4-5 minutes till the tomatoes are tender.

–              Remove from fire, cool slightly and blend in a blender to get a coarse paste. Return the paste to the pan on the fire. Add 1 cup water and bring to a boil.

–              Reduce the heat and allow to simmer for a minute. Whisk the yoghurt and add to the simmering curry.

–              Add the fish pieces along with any juices and simmer for 4-5 minutes. Add the chopped coriander and mix well.

–              Remove from fire and serve hot with rice or rotis.