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Main Course

Tomato Fish Easy

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 6 servings

1 nos Large white or black promfret
2 nos Onions
3 nos Green chillies
1/2 piece Ginger
4 Pods Garlic
2 nos Tomatoes large ripe
2 tsp Kashmiri powder
1/4 tsp Turmeric
Salt, to taste
1/4 tsp Corriander powder
1/4 tsp Pepper
Oil — for frying
Corriander leaves for garnish
Curry leaves for garnish

Preparation

Step 1
Cut fish, make a paste of salt, turmeric and chillie powder and apply to fish and pan-fry and set aside.
Step 2
Cut onions, ginger, garlic green chillies into small pieces and fry this in oil.
Step 3
Add cut tomatoes, chillie powder, coriander powder, turmeric powder, and fry well till you see oil come out of this mixture.
Step 4
Pour this mixture over the fried fish and garnish with coriander leaves and curry leaves.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Tomato Fish Easy

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 6 servings

1 nos Large white or black promfret
2 nos Onions
3 nos Green chillies
1/2 piece Ginger
4 Pods Garlic
2 nos Tomatoes large ripe
2 tsp Kashmiri powder
1/4 tsp Turmeric
Salt, to taste
1/4 tsp Corriander powder
1/4 tsp Pepper
Oil — for frying
Corriander leaves for garnish
Curry leaves for garnish

Preparation

Step 1
Cut fish, make a paste of salt, turmeric and chillie powder and apply to fish and pan-fry and set aside.
Step 2
Cut onions, ginger, garlic green chillies into small pieces and fry this in oil.
Step 3
Add cut tomatoes, chillie powder, coriander powder, turmeric powder, and fry well till you see oil come out of this mixture.
Step 4
Pour this mixture over the fried fish and garnish with coriander leaves and curry leaves.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.