Recipe: Delicious Raho fish curry with tomato gravy

Raho fish curry with tomato gravy. Fish Curry with Tomatoes and Curry Leaves. This Indian Fish Curry recipe with Basa fish is our favorite. It has a strong flavor of methi seeds and kari patta and is delicious in a tomatoe-y gravy.

In this tomato chicken curry I have added onions and tomatoes with some spices and is a must try dish. It's perfect for a midweek meal. Taste the bounty of tomato season in this satisfyingly hearty Sri Lankan Tomato Fish Curry. You can have Raho fish curry with tomato gravy using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Raho fish curry with tomato gravy

1. Prepare 500 gm of Rohu fish.
2. It's 1/2 cup of Tomato puree.
3. Prepare 1/2 tsp of turmeric powder.
4. You need 1 tsp of Red chilli powder.
5. You need 1 tsp of cumin powder.
6. You need 1/2 cup of Onion,ginger and garlic paste.
7. Prepare to taste of Salt.
8. It's as needed of Oil for frying.

Don't be intimidated by the list of ingredients in this recipe! If you are looking to up your cooking game, starting with whole spices is such a tiny but powerful step to take. Turn off the stove and keep the curry. Stir basil into tomato curry, then spoon over fish.

Raho fish curry with tomato gravy instructions

1. From shop they cut the fish. Wash the fish twice or thrice times with salt and turmeric powder. Then marinate the fish with red chilli powder,salt turmeric powder and little mustard oil. Keep aside for 5 minutes..
2. Heat oil in kadai. Once the oil is hot. Fry fish one by one not all together. Otherwise it will break. Once it is done. Transfer to a plate.Keep aside..
3. In the same kadai. Add little oil. Once the oil is hot. Add cumin seeds,1 dry red chilli and 1 bay leaf. Let it crackle..
4. Add the paste of ginger,garlic and green chilli. Saute it for few minutes. Then add powder masala saute it for few minutes Then add tomato puree. Saute it for few minutes till the oil separates from the surface. Then add water as needed. After boiling add fish and cook for few minutes. Till it becomes gravy. Once it is done. Transfer to a bowl. Ready to serve.

It's like a Goan Fish Curry, but without the sour punch of tamarind. I wish BA would give more background information on the actual cuisines that their recipes are inspired by, instead of just calling. Serve slices with a bit of the tomato gravy spooned over the top. Cook's Notes: This works best with an extra lean ground beef, so don't be tempted to try a higher fat ground beef because it just won't hold together for the searing process. One reader also substituted ground turkey and had that issue as well.