Tomato fish curry

Tomato fish curry

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Servings: 6
Calories: 330

Ingredients
 

  • 2.2 lb Fish cut into 1 x 2 inch pieces, cleaned
  • 1 tsp Turmeric haldi powder
  • Salt to taste
  • 3 1/2 oz Ghee
  • 4 oz Onions chopped
  • 3 tbsp Garlic lasan paste
  • 3 tbsp Ginger adrak paste
  • 2 tsp Red chilli powder
  • 1 tsp Black pepper kali mirch powder
  • 2 Tomatoes large, chopped

Instructions

  • Pat dry the fish; rub in the salt and turmeric powder. Keep aside to marinate for half an hour.
  • Heat the ghee in a large saucepan. When hot, add onions and saute until translucent. Add garlic-ginger pastes, red chilli powder, and black pepper. Fry until light brown.
  • Add the fish and stir gently for 2 - 3 minutes. Add tomatoes, reduce heat and cook uncovered till the tomatoes are soft and form a coarse pulp. Cook until the fish is tender and the gravy is thick. Serve hot.
Calories: 330 kcal
Carbohydrates: 6 g
Protein: 28 g
Fat: 21g
Saturated Fat: 11 g
Cholesterol: 139 mg
Sodium: 87 mg
Potassium: 777 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 625 IU
Vitamin C: 10 mg
Calcium: 44 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fish & Seafood
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