Again a very basic fish recipe where the fish is cooked in some grated tomato gravy. The tanginess of tomato is well balanced with a pinch of sugar. Garlic plays an important role in this recipe to impart flavor. Overall, Tomato diye Koi Machher Jhal is a recipe close to my heart apart from my Tel Koi or climbing perch fish cooked in a oily mustard gravy. For a lighter version, you may refer to this Koi Palong er Jhol or Aloo Koraisuti diye Koi Machher Jhol.
I am planning to replicate the same recipe with some other fishes too. Will share the same in the same page. Stay tuned.
Ingredients for Tomato diye Koi Machher Jhal
- Koi machh or climbing perch fish – 10
- Tomato – 2-3
- Garlic paste – 1 tsp
- Panch foran – 1/2 tsp
- Salt and turmeric powder – as required
- Red chili powder – 1 tsp
- Sugar – 1 tsp
- Kashmiri chili powder – 1/2 tsp
- Mustard Oil for cooking
- Green chili – as per taste
How to make Tomato diye Koi Machher Jhal
Marinate the fish with some salt and turmeric.
Fry the fishes lightly in mustard oil. Do it in batches and keep aside.
In the same pan, add some more oil if required. Then temper the oil with panchforan.
When you get the smell of tempering, add the garlic paste. Fry till it changes color.
Grate or grind the tomatoes and add it to the pan. Mix well with the garlic.
Sprinkle salt, turmeric powder and red chili powder along with kashmiri chili powder. With one or two tbsp of water, fry the masala well. Fry till oil separates and then add a cup of water. Allow it to boil.
Place the fried fishes onto the gravy . Cook for 5 minutes. Flip to the other side and cook again for 4 minutes. Sprinkle the sugar and adjust the seasoning.
Finally, add some green chili and serve with rice.