Tomato Fish Masala

Ingredients

• 1/2 kgking fish
• 1 tspchilli powder
• 1/2 tsppepper powder
• 1/2 tspturmeric powder
• to tastesalt
• 2 mediumonions, chopped
• 2tomatoes, chopped
• 3green chillies
• 1.5 tbspginger, chopped
• 1.5 tbspgarlic, chopped
• 1 tbspcoriander powder
• 1.5 tbspKashmiri chilli powder
• 1/2 tspturmeric powder
• 1 tspgaram masala
• 480 ml (2 cups)water
• 4–5 tbspcoconut oil
• to tastecurry leaves
• to tastesalt

Instructions

1. 1

   Marinate the fish

   Mix the cleaned fish pieces with the chilli powder, pepper, first measure of turmeric and salt. Leave to marinate for 30 minutes.

2. 2

   Fry the fish

   Heat 4 tbsp of coconut oil in a pan and fry the marinated fish pieces.

3. 3

   Cook the aromatics

   Add the chopped onion, ginger, garlic, curry leaves and green chillies to the remaining oil. Sauté until cooked.

4. 4

   Fry the spices

   Add the coriander powder, Kashmiri chilli powder, second measure of turmeric and garam masala. Stir for 1 minute, frying the powders well.

5. 5

   Make the gravy

   Add the chopped tomatoes and sauté until oil starts to appear. Pour in 480 ml (2 cups) of water and add salt, then bring to the boil.

6. 6

   Simmer the fish

   When the gravy starts boiling, add the fried fish. Cook over a low heat for about 7–10 minutes, or until the fish pieces are covered in gravy. Serve hot with rice.

What is tomato fish masala?

This is an Indian-style fish curry in which fried fish is simmered in a spiced tomato and onion gravy. The method combines a brief fish marinade with a separately cooked masala base.

The tomato gives the gravy body and tang, while ginger, garlic and ground spices build its savoury flavour. Green chillies and Kashmiri chilli powder add heat and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 30g protein, 13g carbs, 31g fat.

King fish supplies most of the protein, while the rice usually served alongside is the main source of carbohydrate. Coconut oil contributes much of the dish's fat; serve a moderate amount of gravy and add vegetables to balance the plate.

Choosing the fish

King fish: Cut it into pieces that are substantial enough to hold together through frying and simmering. Keep the pieces similar in size so they cook at roughly the same rate.

Marinade: The first turmeric, chilli powder, pepper and salt season the fish before it meets the gravy. Give it the full 30 minutes stated in the method.

Build the masala carefully

Aromatics: Sauté the onion, ginger, garlic, curry leaves and green chillies in the oil left after frying the fish. Cook them until done before adding the powdered spices.

Ground spices: Stir them for 1 minute, as directed, so they fry in the oil. Add the tomatoes afterwards and cook until oil starts to appear; this is the recipe's cue that the masala has cooked down.

Keep the fish intact

Frying: The recipe calls for frying the marinated fish before simmering, but does not specify a frying time. Turn the pieces carefully and avoid handling them more than necessary.

Simmering: Add the fried pieces only once the gravy is boiling, then lower the heat and cook for 7–10 minutes. Stop when the pieces are covered in gravy and cooked through; stir gently to avoid breaking them.

Adjust the gravy

Water: The recipe uses 480 ml (2 cups), added before bringing the gravy to the boil. This creates a saucy curry to serve with rice.

Salt: Salt appears in both the marinade and the gravy ingredients, with no quantity specified. Season each stage to taste, keeping in mind that the fish is already seasoned.

What to serve with it

Rice is the suggested accompaniment and works well for soaking up the tomato gravy. Serve the curry hot, with the rice alongside rather than stirring it into the pan.

For a more rounded plate, add a simple vegetable side such as lightly cooked greens. Keep it mild if you want the fish curry's spices to remain the focus.

Recipe notes & tips

• Pat the cleaned fish pieces dry before marinating so excess moisture does not dilute the seasoning.
• Use a broad pan to give the fish room while frying and make it easier to turn gently.
• Keep the heat low during the final simmer to help the fish stay in pieces.
• Taste the gravy after adding the water and adjust the salt to your preference.
• Serve as soon as the fish is cooked through, rather than leaving it in the hot gravy.

Variations

• Milder curry: Use fewer green chillies to reduce the fresh chilli heat.
• More tang: Add an extra chopped tomato and cook it until softened.
• Herb finish: Add a few fresh coriander leaves at serving time.
• Thicker gravy: Use a little less water while keeping the fish simmering time unchanged.
• Different fish: Use another firm fish that can hold its shape during frying and simmering.

Common mistakes to avoid

• Skipping the marinade: Leave the fish for the full 30 minutes so the seasoning has time to flavour it.
• Burning the spices: Stir the powders for 1 minute and add the tomatoes before they catch on the pan.
• Undercooking the tomato masala: Cook until oil starts to appear before adding water.
• Boiling the fish hard: Lower the heat after adding the fish and simmer gently for 7–10 minutes.
• Stirring roughly: Move the pieces carefully so they remain intact in the gravy.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the gravy has thickened; avoid repeated reheating.

Frequently asked questions