What type of fish is best for this recipe?

Sardines, mackerel, seer fish, or pomfret are recommended for this recipe.

Can I use a different type of vinegar?

Yes, any vinegar can be used if coconut vinegar is not available.

How do I ensure the fish is crispy?

Make sure the oil is smoking hot before frying the fish to achieve a crispy texture.

What can I serve with this dish?

This dish pairs well with steamed white rice.

Can I use a different flour for coating?

Yes, you can use semolina or rice flour for coating the fish.

Fried Fish Tomato Curry – A Homage to Ma’s Cooking

Name: Fried Fish Tomato Curry – A Homage to Ma’s Cooking
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg sliced fish (sardines, mackerel, seer fish, or pomfret); 5 tbsp rice flour or semolina; 250 mL oil; 1 tbsp chilli powder; 1 tsp salt; 0.25 tsp turmeric; coconut vinegar (enough to mix into a paste); 200 g tomato puree; 1 tbsp coconut vinegar; 2 tbsp ginger garlic paste; 0.5 tsp coriander powder; 0.25 tsp cumin seed powder; 2 tsp Kashmiri chilli powder; 0.5 tsp regular chilli powder; 0.25 tsp turmeric powder; 0.25 tsp pepper powder; 1 tsp salt; 1 cup vegetable stock; 1 large onion, sliced; 1 tbsp coconut oil

Ruth Isaac (@cookwithruth)

Indian Lunch Dinner Main Course Dairy-Free Gluten-Free Seafood

A delicious and crispy fried fish dish served with a flavorful tomato gravy, perfect for a satisfying meal.

Fried Fish Tomato Curry – A Homage to Ma’s Cooking recipe

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Prep Time

40min

Cook Time

30min

Total Time

1hr 10min

How to make Fried Fish Tomato Curry – A Homage to Ma’s Cooking

Crispy Fried Fish

Step 1
Wash the fish slices, then pat them dry thoroughly.
Step 2
In a small bowl, mix the chilli powder, turmeric, salt, and coconut vinegar into a thick paste.
Step 3
Rub the paste all over the fish and let it marinate for at least 30 minutes.
Step 4
Roll each piece in rice flour or semolina to coat evenly.
Step 5
Heat oil until smoking hot and deep fry or pan fry the fish until golden brown and crisp.
Step 6
Drain on kitchen paper.

Tomato Gravy

Step 1
Heat coconut oil in a pan and sauté the sliced onions on medium heat until golden brown.
Step 2
Add the ginger garlic paste and fry until the raw smell disappears.
Step 3
Stir in all the powdered spices and cook gently for a minute.
Step 4
Pour in the tomato puree and vegetable stock. Bring the mixture to a boil.
Step 5
Carefully slide in the fried fish. Lower the heat and simmer for 5 minutes.
Step 6
Garnish with ginger juliennes and fresh coriander leaves.

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Nutrition (per serving)

Calories

875.0kcal (43.75%)

Protein

50.0g (100%)

Carbs

37.5g (13.64%)

Sugars

3.8g (7.5%)

Healthy Fat

40.0g

Unhealthy Fat

12.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Serve this fried fish with plain white rice and dhal, or rasam for a simple, soul-satisfying meal.

FAQS

What type of fish is best for this recipe?
Sardines, mackerel, seer fish, or pomfret are recommended for this recipe.
Can I use a different type of vinegar?
Yes, any vinegar can be used if coconut vinegar is not available.
How do I ensure the fish is crispy?
Make sure the oil is smoking hot before frying the fish to achieve a crispy texture.
What can I serve with this dish?
This dish pairs well with steamed white rice.
Can I use a different flour for coating?
Yes, you can use semolina or rice flour for coating the fish.

Fried Fish Tomato Curry – A Homage to Ma’s Cooking

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Ingredients

Mangalorean Crisp Fried Fish