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Main Course

Tomato Sauce Fish

The smell of fish cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 6 servings

1 kg Fish sliced & — cleaned
1 cup Tomato pieces
8 nos Skin of dry chillies
1 tbsp Garlic
1/2" piece Ginger
1/2 cup Onions thick slices
3/4 cup Onions cut round
Salt, to taste
1/4 tsp Turmeric powder
1/2 tsp Pepper
1 tbsp Vinegar
1 tbsp Soya sauce
Sugar, to taste

Preparation

Step 1
Smear the fish with a paste of salt, turmeric and pepper and fry till cooked.
Step 2
Cook the tomato in a cup of water and take the puree through a sieve.
Step 3
Grind the skin of the chillies, ginger and garlic.
Step 4
In a flat vessel or frying pan, fry a half cup of onions.
Step 5
Add the masala, fry well and then cook the onion pieces with it.
Step 6
Pour the vinegar, puree, salt, soyabean sauce and 1 cup of water.
Step 7
When it boils well, put the fish.
Step 8
Season with sugar and allow the gravy to thicken.
Step 9
Garnish with onions cut into roundels. Serve hot.

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Tomato Sauce Fish

The smell of fish cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 6 servings

1 kg Fish sliced & — cleaned
1 cup Tomato pieces
8 nos Skin of dry chillies
1 tbsp Garlic
1/2" piece Ginger
1/2 cup Onions thick slices
3/4 cup Onions cut round
Salt, to taste
1/4 tsp Turmeric powder
1/2 tsp Pepper
1 tbsp Vinegar
1 tbsp Soya sauce
Sugar, to taste

Preparation

Step 1
Smear the fish with a paste of salt, turmeric and pepper and fry till cooked.
Step 2
Cook the tomato in a cup of water and take the puree through a sieve.
Step 3
Grind the skin of the chillies, ginger and garlic.
Step 4
In a flat vessel or frying pan, fry a half cup of onions.
Step 5
Add the masala, fry well and then cook the onion pieces with it.
Step 6
Pour the vinegar, puree, salt, soyabean sauce and 1 cup of water.
Step 7
When it boils well, put the fish.
Step 8
Season with sugar and allow the gravy to thicken.
Step 9
Garnish with onions cut into roundels. Serve hot.

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

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Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

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Kerala Traditional Egg Omelette | Nadan Mutta Omelette

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