Tomato maach | Traditional Bengali fish curry in tomato gravy. This is a fish curry with a tomato-based gravy. The fish is shallowed fried and then cooked in this mildly spiced, tangy tomato gravy and the end result is just awesome.
As with all traditional recipes in any culture, there are various variants to this tomato fish preparation. Some people prepare the entire gravy with only tomatoes, some do not use garlic, etc etc. After having tried a few variations, the one I am showing you here (with inclusion of a small quantity of onions and ginger-garlic) is the one I like the best.
Full written recipe @ thissumptuousl...
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Ingredients -
For marinating fish
1. 6 pieces fish
2. 1 tsp turmeric powder
3. 1 tsp salt
For curry
1. ½ tsp kalonji seeds (nigella seeds)
2. 1 onion - paste
3. ½ tea spoon ginger paste
4. ½ tea spoon garlic paste
5. 5 tomatoes - paste
6. 4 green chillies - slit
7. ½ tsp dhania (coriander) powder
8. ½ tsp turmeric powder
9. 1 tsp red chilly powder
10. ¼ tsp sugar
11. Salt to taste
12. Mustard oil - for shallow frying the fish
13. 1 table spoon mustard oil - for the curry
14. 500 ml water, adjust according to requirement
Substitutions -
1. Kalonji seeds - cumin seeds
2. Mustard oil - any cooking oil of your choice