Tomato Fish Masala
Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 4 servings
- 500 g King fish
- 1 tbsp Allpurpose flour Maida
- 1 tbsp Vinegar
- Salt, to taste
- 1 cup Tomatos — chopped
- 2 tbsp Tomato ketchup
- 1 tbsp Red Chilly powder
- 1 cup Onion — chopped
- 1 tbsp Pepper powder
- 1 tbsp Butter
- Oil — for frying
Preparation
Step 1
Coat fish pieces with vinegar, salt and maida. Set aside for 15 min.
Step 2
Pan-fry the pieces in oil till light brown.
Step 3
Heat butter in a pan.
Step 4
Add onion and when they turn soft, add chilly powder and chopped tomatoes. Fry till the oil separates.
Step 5
Add ketchup, salt & pepper powder. give it a good stir.
Step 6
Pour enough water and allow to boil.
Step 7
Add fried fish pieces. Cover the pan and cook till gravy is thick.
Step 8
Goes well with chappathis, roti and rice.
Tip
A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.
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