Food: barramundi in tomato curry

In terms of fish, tomatoes do an excellent job in enhancing its flavor. This dish is basically barramundi engulfed in a spicy tangy pool of tomato curry. Any other kind of fish can be used in making this dish. Barramundi is also known as Asian seabass and "bhetki mach" in Bengali for all my Bangladeshi readers. 












Few simple flavorful ingredients comprise this dish, 
2 barramundi fillets cubed :: 2 large tomatoes :: 1 medium potato :: 1/2 cup peas
1 large onion sliced :: 6/7 garlic cloves grated :: 1 tsp red chili powder
1/2 tsp turmeric powder :: 1/3 tsp cumin powder
3 green chilis slit :: cilantro chopped :: lime leaves :: oil+salt+pinch of sugar



First, cut up the fish fillets and drain any water out.

Heat oil in a pan and saut√© the onions until they are golden. Add the grated garlic plus the chili powder+turmeric powder+cumin powder. Mix well and immediately pour half a cup of hot water into the pan. If you leave the ground spices on the heat too long, the color will become dull. And the garlic will become bitter. Let the water simmer with the spices. 

This is how I instantly grate my garlic.

When the oil separates from the simmering water, add the tomato. I cut them up in cube sizes so they mix in well with the curry.

Add the fish pieces along with the potato+peas. I cut the potato in long pieces. You can cube them if you wish. If you are trying to stay away from carbs, then just omit the potato. This is the only time you will stir these ingredients. Just stir until everything is mixed well. Otherwise the fish pieces might break. 

Pour 2 cups of hot water to make the gravy. If the water is not hot then the temperature will lower slowing down the cooking process and ultimately effecting the flavor. Add the salt and a pinch of sugar at this time. Cover and set the temperature to medium and let everything cook. 

After about half an hour or when the oil rises above everything and the gravy has thickened, sprinkle the slit green chilis, lime leaves and the cilantro. Keep it covered but turn off the heat so that the aroma of the chili, the cilantro and the lime leaves are trapped in. Bon app√©tit! 

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