Yogurt Tomato Fish Curry

Spicy Tomato Yogurt Fish Curry

I am sure the combination of Yogurt and Fish may sound odd to many Keralites. The two are rarely paired together in Kerala. Whereas, Bengalis have a Yogurt Fish curry known as Doi Maach. After hearing about Doi Maach, I tried to make a Fish Curry in a Yogurt Tomato base. It was a welcome change for us. I am yet to try the Bengali Fish Curry – Doi Maach but this Yogurt Fish curry tasted nice. I didn’t use Fish Tamarind (Kudampuli) or regular tamarind  for this fish curry. Instead tomatoes were used for a tangy flavor.

Fish Curry in Tomato Yogurt Sauce

This Fish curry goes well with Plain Rice and Rotis.

Ingredients

1. Fish (cut into curry sized pieces) – 12 to 15 pieces
2. Thinly Sliced Onions – 1 medium
3. Diced Tomatoes – 1 big
4. Minced Ginger – 1 tbsp
5. Minced Garlic – 1 tbsp
6. Curry Leaves – A sprig
7. Kashmiri Chilly Powder – 2 tsp (Alter according to your spice tolerance)
8. Fish Masala Powder – 1 tbsp (optional)
9. Plain Yogurt – 1/2 cup (I used Non Fat Yogurt)
10. Oil – 2 tbsp
11. Mustard Seeds – 1/4 tsp
12. Water – as needed
13. Lemon Juice – 1 tbsp (for cleaning the fish)
14. Turmeric Powder – 1/4 tsp (for cleaning the fish)
15. Salt – to taste

For marinating the fish

1. Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)
2. Turmeric Powder – 1/4 tsp
3. Black pepper Powder – 1/2 tsp
4. Fenugreek Powder (Uluva Podi) – 1/4 tsp
5. Ginger Garlic Paste – 1 tbsp
6. Lemon Juice – 1 tsp
7. Salt – to taste

Preparation Method

1. Clean and wash the fish thoroughly and cut into curry sized pieces. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the pieces for 5 minutes to remove any unwanted smell. Drain and keep aside.
2. Marinate the fish pieces with the above ingredients and keep it aside for atleast half an hour.
3. Heat 2 tbsp oil in a deep pan and splutter mustard seeds.
4. Throw in the onions and curry leaves. Saute until the onions are translucent.
5. Add minced ginger and garlic and saute for a few more minutes.
6. Throw in the diced tomatoes along with salt and cook until the tomatoes are pulpy and mashed.
7. Reduce heat and add chilly powder, fish masala powder and saute for a minute.
8. Add 1 cup of water and bring the gravy to a boil. Add more salt if needed.
9. Reduce heat to medium and add the fish pieces. Cook covered for 10-12 minutes swirling the pan occasionally.
10. Blend the yogurt with a little water until smooth.
11. Remove pan from heat and stir in the yogurt slowly to the pan.
12. Continue cooking the fish for 5 more minutes on low heat. Remove from heat and keep covered.