Seafood Recipes - Fish in Tomato Sauce

Ingredients

• 30ml/2 tbsp plain (all-purpose) flour

• 5 ml/1 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ajwain

• 50ml/2 fl oz/3 1/2 tbsp water

• 500 g/18 oz cod fillets, skinned and cubed

• 30ml/2 tbsp oil

Sauce:

• 3 large cloves garlic

• 2.5 cm/1 in ginger root, coarsely chopped

• 1 onion, coarsely chopped

• 75 ml/3 tbsp oil

• 2.5ml/2 tsp mustard seeds

• 5 ml/1 tsp garam masala

• 5ml/1 tsp ground coriander (cilantro)

• 5 ml/1 tsp ground roasted cumin

• 2.5ml/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 400 g/14 oz canned tomatoes

• 15 ml/1 tbsp sugar

• 375ml/13 fl oz/1 1/2 cups water

Garnish:

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 green chili, chopped

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Method:

1. Mix the flour, garam masala, chili, ajwain and water to a smooth batter and dip the fish in the batter. Heat the oil and   fry the fish until golden brown on all  sides.

2. To make the sauce, puree the garlic, ginger  and onion to a smooth paste in a blender or food processor. 

3. Heat the oil and fry the mustard seeds until the  the tomatoes and sugar and cook until all the liquid has been absorbed and the oil appears on the surface.

4. Add 45 ml/3 tbsp of water and cook until the water has been absorbed. Add the remaining water, bring to the boil then simmer over a low heat for 5 minutes.

5. Pour the hot sauce over the fried fish and sprinkle with the garnish ingredients. Serve hot with plain rice, puris, a potato dish and raita.