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Machhli Tamatar (Indian Baked Fish in Tomato Cream Sauce) More Recipes Like This

Ingredients: Metric Units
1 1/2 lb. whole snapper
1 1/4 tsp fenugrek seeds, grd
1 1/4 tsp crushed garlic
1 1/2 tsp minced fresh ginger
3 Tbsp ghee (clarified butter)
1 Tbsp grd coriander
2 tsp grd cumin
1 1/2 tsp chili pdr
3/4 tsp turmeric
4 lg. tomatoes
3/4 c fish stock or water
salt, black pepper
lemon or lime juice
1/2 c heavy cream
1/4 c plain yogurt
Fry fenugrek, garlic, ginger in ghee, 2 min. Add remaining spices, fry 2 min. Chop tomatoes, add to pan, cook 5 min. Add fish stock, boil. Cover, simmer genlty 30 min or until thick. While sauce is simmering, season fish with salt, pepper, lemon juice, place in lightly greased baking dish. Cover with aluminum foil, bake at 425 25 min. Remove foil, bake 5 more min. Stir cream & yogurt into sauce, simmer 2-3 min. Pour sauce over fish, serve.
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Contributed on: and modified on Friday November 11th, 2005