| Recipe Name:
Tomato Fish |
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| Category:
Indian |
Sub Category:
Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
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| For tomato sauce |
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| Tomatoes |
|
400 g |
| Onion |
|
40 g |
| Garlic |
|
6 cloves |
| Sugar |
|
2 tsp |
| Vinegar |
|
2 tsp |
| Corn flour |
|
2 tsp |
| Butter |
|
2 tsp |
| Salt |
|
1 tsp |
| Red chilly powder |
|
1/4 t |
| |
| For fish |
| |
| Fish (Pomfret) |
|
200 g |
| Salt |
|
1 tsp |
| Lemon |
|
1 tsp |
| Ginger |
|
10 g |
| Green chilly |
|
2 |
| Button onion |
|
100 g |
| Fat |
|
2 tbsp |
| |
| For garnish |
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| Potato |
|
100 g |
| Coriander leaves |
|
a few |
| Fat |
|
for frying |
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Method: |
For tomato sauce
- Slice onion, tomato and garlic, cook with salt till onions are done. Blend in a liquidizer.
- Sieve and get a thick puree.
- Heat butter, add red chilly powder and tomato puree.
- Dissolve corn flour in 2 tsp water and add to tomato puree. Cook while stirring. Add sugar and vinegar.
- Simmer till sauce becomes thick.
For cooking fish
- Clean and wash the fish and cut into 3" X 2" pieces.
- Rub salt and juice and leave for half and hour.
- Wash and dry the fish.
- Heat fat and fry button onions and remove.
- Fry fish lightly and cook it by simmering with salt and chilly powder till more than half done.
- Add slice ginger, green chillies, button onions and tomato sauce.
- Simmer till fish is tender and sauce penetrates the fish.
- Serve hot garnished with fried potato fingers.
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