GHEE TOMATO FISH

Its weekend, time for elaborate cooking and indulge ourselves in food, fun, frolic. Those who are not so fond of fish, they too prepare some fish curry in the weekends, given they are not vegetarians. There again are some people who want to have it, but cannot take the smell of it. For them I always have comforting words.... if cooked properly you never find it smelly. Marinate the fish in vinegar for 1hour and then drain the marinade and cook. Fish is high in protein and doctors say fish fat is good to have. So, if not a vegetarian, one must include fish in their regular diet, rather than red meats.

This fish curry I learnt from a friend years back when my son was in kindergarten. They were ghee[clarified butter] manufacturers and used ghee in many of her dishes. A good cook she is. Her house was near to my son's play school and a bunch of us ladies would go and disturb her everyday. It was then she taught me this fish curry. An extremely flavourful curry prepared in ghee, tempered with whole garam masalas. Having ghee in limited amount is not bad they say.We need a generous amount of freshly made tomato paste for this curry. Let us do it.

INGREDIENTS :
Fish[Bengal Carp preferably] : 6 pieces
Tomato : 3 medium
Onion : 1 medium
Ginger Paste : 1tbsp
Red Chilli Powder : 1tsp
Kashmiri Red Chilli Powder : 1/2tsp[for enhanced colour]
Turmeric Powder : 1tsp
Salt : As Required
Cinnamon Stick : 1 two inch
Green Cardamom : 3-4
Cloves : 2-3
Bayleaf : 1
Ghee : 4tbsp + 1/2tsp for garnish

METHOD :
Was the fish pieces and marinate with salt and turmeric as much required.

Wash and cut the tomatoes. Discard the seeds and blend in the blender to get a paste.

Peel, wash and slice the onion.

Heat ghee in a wok. Fry the fish pieces lightly in batches.

Temper the ghee with a bayleaf, green cardamoms, cinnamon stick and cloves.

As you get the aroma, add the sliced onions. Fry till they turn golden brown.

Add the ginger paste and remaining salt and turmeric. Fry till the raw smell goes away.

Add the tomato paste. Keep stirring till the spice mix separate from the oil. Add both the chilli powder and stir at low heat for 1/2 a minute.

Add a big cup of water. Let boil for 2-3 minutes. Add the fish pieces gently. Cover cook at low heat for 3-4 minutes. Transfer to a bowl and garnish with 1/2 tsp ghee.