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Indian Style Spicy Tomato Fish Curry Recipe

By Khairunnisa Ashifta Armar

Have you lately thought of having or preparing a really spicy fish curry with some tangy tomatoes. Get started to tickle your taste buds with our today's special yet easy fish curry recipe. Truly hot and very Indian, this tomato fish curry is just right for this weekend's try!

With lots of fresh tomatoes and some spices, you can make this very tempting recipe of tomato fish curry that is sure to set fire on your dinning table.

Bengali Fish Curry Without Onion

Spicy fish curry in tomato paste! Can hungry bellies ask for more?

Serves: 3
Preparation time: 15 mins
Cooking time: 30 mins

Spicy Tomato Fish Curry requires:

  • Fish - 6-7 pieces
  • Red chilli paste - 2 tbsp
  • Tomatoes - 6 medium sized ground to a fine paste
  • Potatoes (optional) - 8 round slices
  • Onion - 1 small (finely sliced)
  • Garlic - 6-8 pods crushed
  • Curry leaves - a few
  • Cumin powder (Jeera powder) - 1 tsp
  • Salt - as per taste
  • Coriander leaves - a handful
  • Tamarind (a small lime-sized lump) soaked in warm water
  • Coconut oil - 1 tbsp

1. Wash the fish pieces and marinate with turmeric powder and salt for about 5 mins.

2. Heat a flat vessel and add the washed curry leaves. Allow them to turn dry and then add coconut oil. This prevents the spluttering of oil. Fry the curry leaves.

3. Add the crushed garlic and allow them to turn slightly red in colour.

4. Add sliced onions, and fry them well (2 mins).

5. Season with cumin powder and salt.

6. Now add the tomato paste and cook well till it begins to leave the sides (8-10 mins).

7. Add the red chilli paste and cook further for 5 mins.

8. The potatoes can be added at this stage (optional). Allow them to cook for 3-5 mins.

9. Make sure not to add too much water as this curry tastes best when thick. Put the fish pieces slowly, taking care that they do not break. Swirl the dish once, close with a lid and keep on low flame. The fish needs to absorb the spices for about 10 mins.

10. For the final step, extract the tamarind juice and pour it in the dish. Turn off the gas after a minute.

11. Serve hot garnished with coriander leaves.

Nutrition Value: These juicy fish pieces are packed with vitamins, minerals and essential fatty acids that help prevent major diseases. Coconut oil can be substituted with any healthy oil to get away with the cholesterol content.

Tip: Raw mango slices can replace the tamarind juice. Raw mango imparts an extraordinary taste of its own.

Story first published: Saturday, December 6, 2014, 10:16 [IST]
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