Simple fish dish from India, Tamatar Machli (tuhm-ah-tuhr much-Ice) is easy to make. Serve it with boiled rice, chutney s, Raitas and and Poppadums, and accompany it with ice-cold lager.
2 teaspoons turmeric
1 teaspoon salt
1 lb. firm white fish fillets, skinned, boned and cut into l2-inch cubes
4 tablespoons vegetable oil
2 medium-sized onions, thinly sliced
1 teaspoon hot chilli powder
1 teaspoon sugar
1 teaspoons garam masala
1 tablespoon ground coriander
1 lb. tomatoes, blanched, peeled and finely chopped
2 tablespoons sour cream
1 tablespoon lemon juice
4 green chillis, slit in half lengthways and seeded
Mix 1½ teaspoons of the turmeric and the salt on a plate. Rub the fish cubes with the mixture and set aside.
In a large, deep frying-pan, heat the oil over moderate heat. When the oil is hot, add the fish cubes and fry them, turning them over frequently, for 5 minutes or until they are golden brown. With a slot-ted spoon, remove the fish cubes from the pan and set them aside on a plate.
Add the onions to the pan and, stirring occasionally, fry for 8 to 10 minutes or until they are golden brown. Stir in the chilli powder, sugar, garam masala, cori-ander and the remaining turmeric. Cook for 2 minutes. Add the tomatoes, sour cream, lemon juice and green chillis. When the mixture comes to the boil, reduce the heat to moderately low and simmer for 15 minutes.
Return the fish cubes to the pan and simmer for a further 10 minutes or until the fish flakes easily when tested with a fork.
Taste the sauce and add more salt if necessary. Remove the pan from the heat, spoon the mixture on to a warmed serving dish and serve immediately.