Tomato-Fish

An interesting pattern on this recipe is the exclusion of turmeric from the recipe. Indian cooking with non vegetarian items usually includes turmeric since this spice is known for its antiseptic properties that negate any health concern arising out of consuming animal protein. However, this is not a caution for you. You should remember that Indian cooking involves simmering or boiling and also often frying in heat, which anyways makes the consumption of animal protein safe, with or without turmeric.

Ingredients:

• Rohu fish
• Methi/fenugreek seeds
• ginger-garlic-onion paste
• Chilli powder/green chillies (chopped)
• Coriander leaves (chopped)
• Tomato puree
• Salt
• Sugar
• Oil

Preparation:

• Rub salt (skip turmeric) in fish pieces and fry
• Keep aside
• Temper oil with fenugreek seeds
• When they splutter, remove them (they taste bitter on the palate)
• Add ginger-garlic-onion paste and fry the masala
• Add Chilli powder/green chillies
• Add tomato-puree
• Add salt and sugar
• Mix well and add fish
• When fish is cooked, add chopped coriander leaves and serve.
• Notice that no water is added to the gravy to keep the consistency dense. But the tomato puree will do the trick of adding fluid and moisture to the dish.