Tomato Fish

                                                                       

The other day I was suddenly reminded of this recipe of Tomato Fish,which I had eaten at a restaurant years back. I remember I had liked it so much then that I had gone back home and recreated it merely guided by the memory of how it had tasted and had been overjoyed when it had turned out really well.  Now, having recalled the recipe I was again keen to try it  to see if memory had exaggerated it's appeal. I got the perfect opportunity when my husband managed to get hold of some fillets of Tilapia.... a fresh water fish from Lake Victoria in Tanzania. Tilapia is a really sweet fish with no smell and thus ideal for this recipe.

Memory had not lied....it is an amazing recipe. The beauty of it lies in it's simplicity...the neat taste of fish in a silky smooth tomato gravy sans any overpowering spices. Simply delicious!

Ingredients: 

1/2 kg fish fillets
2 onions
1 tsp garlic
2  tomatoes
2 tbsp tomato paste
Salt to taste
1/2 tsp red chilly powder
1/2 tsp black pepper powder
1/4 cup cream
1 tbsp vinegar
Coriander leaves to garnish
Oil to fry fish

Method:   Pour vinegar over the fish and leave aside for 15 mins. Then wash the fish well, drain and pat dry. Roughly chop onions, garlic and tomatoes. Also cut coriander leaves.

Place a heavy bottom pan on the flame and add oil. In the warm oil add fish pieces...as many as can go in without crowding the pan. When the fish begins to change colour, flip to the other side. Remove when the other side is done.  Add remaining fish pieces. Fry lightly,  taking care not to brown the fish.

Remove excess oil leaving only about  3 tbsp. To this add garlic. Let it cook for about half a minute and then add the onion. Once the onion softens add tomatoes. Add salt, pepper and red chilly powder. Let it cook till tomatoes are tender. Switch off flame and let it cool for a few minutes.  Transfer to blender and puree.  Now put it back in the pan and add tomato paste and a couple of tbsp of water. Also  add cream. Stir for a minute.  Add fish and gently fold it in the gravy. Pour a cup of warm water. Place the lid and let it simmer on low heat for five minutes. Check seasonings and serve hot garnished with coriander leaves.