My Nanaji was a great man, he was a business man with a huge heart. During his golden years he had the capacity to feed a whole village and take care of them. He himself was a big time fan of good food. He loved to eat and feed others. As he grew old his strength along with his health started going down. But his eye for good food always remained the same. He is the one person from whom you should learn how to eat, he introduced us very delicious dishes. One of his favorite was fish fry in tomato gravy or as he called it tomato macha. It became my brother's favorite fish dish as well.
Its quick, easy and delicious. So lets get started.
- Fish : 4 slices (I used Tilapia)
- Onion: 1 medium thinly sliced
- Tomato: 1 - 2 large Chopped( adjust depending on how sour your tomatoes are)
- Garlic: 4-5 cloves crushed.
- Panca Phutana: 1 tsp
- Whole Dry Red chili: 1 broken
- Turmeric : 2 tbsp
- Green Chilli: 2-4 whole (adjust as per taste)
- Coriander powder: 1 tsp
- Red Chilli Powder: 2 tbsp(adjust as per taste)
- Oil: 2 tbsp
- Salt : as per taste
- Coriander leaves: 2 tbsp chopped ( for garnish)
Wash and clean fish, add 1/2 of turmeric powder, about 1 tsp salt and coat the fish properly with it.
In a kadhai heat oil, and fry fish pieces a few at a time till they are golden brown all over. For this dish we fry the fish a little more compared to other dishes.
Once done, remove the fish from oil.
To the same oil add pancha phutana and whole dry red chili.
As the pancha phutana stops spluttering add the onion slices and crushed garlic to the oil along with a pinch of salt and let it cook till, the onion are translucent.
Add the red chili powder and cook till the raw smell is gone but be careful not to burn the spices.
Add the chopped tomatoes, turmeric powder, coriander powder and salt to taste, mix well and let it cook till the tomatoes become mushy.
Cook further till the masala is cooked through and oil separates.
Add the whole green chilli fried fish pieces and mix carefully so that the fish does not break and is well coated with all the spices.
Add about 1/2 cup water, stir , cover and cook for 4-5 mins on medium flame.
This would help all the flavors to get into fish and make the fish little more softer.
Remmove the cover and cook till water dries up and you achieve a very dry consistency and oil separates.
Remove from heat and garnish with coriander leaves and serve it hot with rice and dal and enjoy.
Till then Happy Blogging