‘Tomato Maach’ is a very easy Fish Curry from Bengali kitchen. This is one of our family favourite. It is quick and easy recipe that goes very well with steamed rice or vegetable pulao. Every family has its own recipe of cooking this fish curry. I normally cook this recipe during winter as fresh ripe red tomatoes are best available during winter. This curry has a very beautiful red colour from the ripe juicy tomatoes and Kashmiri Red Chillie Powder. I have previously shared another version of this fish curry. If you wish you can check that ‘Tomato Rui’ recipe too.
- Rohu or Katla Fish – 8 pieces
- Ginger Paste – 1 ½ tsp
- Kalo Jeera or Nigella Seeds – ½ tsp
- Tomato Paste – ¾ cup
- Cumin Powder – 1 tsp
- Red Chilli Powder – ½ tsp
- Kashmiri Red Chilli Powder – ½ tsp
- Turmeric Powder – 1 tsp
- Green Chillie – 3-4 (Slitted)
- Sugar – ½ tsp
- Salt – To taste
- Mustard Oil – ½ cup or as required
- Wash and marinate the fish pieces with salt and turmeric powder for 15 minutes.
- Heat oil in a wok or kadai and fry the fishes till they turn golden from both sides. Keep them aside.
- Add nigella seeds and slit green chilli in the oil. Fry till aromatic on low fire.
- Add sugar and ginger paste and fry till the oil separates.
- Next add tomato paste and fry till oil starts to separate.
- Add all powdered spices. Fry till raw smell of spices goes off. Add a few spoons of water if required.
- Add 1 cup water. When it starts boiling, add fried fish pieces.
- Adjust salt. Cover and cook in medium heat for 5-6 minutes.
- Switch off the flame and add few more green chillies. Serve it hot with steamed rice.