| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 500 gms fish steaks or Bengali cuts
- 4 tbsp Mustard Oil
- ½ tsp ajwain carom seeds
- 1 cup onion chopped
- 2 tsp ginger garlic paste
- 2 tbsp coriander powder
- 2 tsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- salt to taste
- 2 cups Tomato grated
- 1-2 green chillies slit
- ½ tsp garam masala
- 2 tbsp fresh coriander chopped
Ingredients
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Instructions
- In a pan, heat mustard oil and add ajwain. Stir for a few seconds and add the chopped onion. Sauté until slightly browned and then add ginger-garlic paste. Once the onion turns golden brown, add coriander powder, red chilli powder, turmeric and salt. Stir-fry for a few seconds.
- Now, add slit green chillies and grated tomatoes. Cook until the oil starts separating from the sides of the curry. Add 3-4 cups of water or as needed and bring to a boil. Finally, add the fish and garam masala and cook for about 10-12 minutes.
- Garnish with fresh coriander and serve hot with steamed rice.
Recipe Notes
Recipe Tip To enhance the flavour, you can also season and marinate the fish with lemon, salt and pepper spice-rub for 30 minutes. Share your version of this recipe We like our Tomato Fish Curry this simple way. How do you make yours? Share your version of the recipe with us. Frequently Asked Questions Can I use canned tomato puree for this recipe? Yes. You can also use a store-bought tomato puree for this fish curry. However, for authentic flavours, it is recommended to use fresh tomatoes. Can I bake the fish before adding it to the curry? Yes. If you have time, you can marinate and bake the fish a day ahead and add it to the fish curry and cook until heated through.