Tomato Fish/Machi Tamater/मच्छी टमाटर Recipe
A piquant preparation that adapts itself just as well to Indian and Continental menus. Or savour it by itself just accompanied by a fresh green salad.
Ingredients
For the sauce
- 100 gm tomatoes, pureed or chopped
- 1 Large onion, ground
- 4 cloves garlic, ground
- 1 teaspoon salt
- Red chili powder to taste
- 3 tablespoons water
- 2 tablespoons cooking oil
- 2-3 teaspoons vinegar
- 5 dessert spoons arrowroot
- 3 teaspoons sugar
To cook fish
- ½ kg fish, cleaned, washed and filleted
- 4 tablespoons cooking oil
- 3 spring onions or 3 small onions, finely chopped
- 1 teaspoon salt
- 2 green chilies, sliced finely
- A 2″ piece of ginger, thinly sliced
- 2 capsicums, ribbed and sliced
- 8-10 mint leaves, chopped fine
Utensils
A flat, heavy-bottomed pan
Method
- Simmer together the tomatoes, onion, garlic, salt and chili powder for about 20 minutes. If you have not pureed tomatoes, you will need to sieve the sauce to discard tomato skins.
- Mix the arrowroot with the water to a smooth paste.
- Heat the oil. Add to it the tomato sauce, vinegar and arrowroot paste. Stirring almost continuously, cook the sauce till it thickens. Add the sugar and check seasoning.
- Now cook the fish. Heat the oil and add the onion. Fry lightly till softened but not browned. Remove from the oil and keep aside.
- To the same oil, add the fish and salt. Fry on a slow fit till three-quarters cooked, then add the green chilies, ginger capsicums, softened onions and the tomato sauce. Cover and cook till the fish is completely cooked and the sauce is the consistency you desire. Do not overcook or you risk breaking the fish.
- Serve garnished with the mint leaves.
Serves 4
