How to make tamatar-kokum ki Macchi

The natural Indian choice of fish in this recipe is pomfret or mackerel, but it can also be made with trout or cat fish. Be sure to use a firm fish that will hold its shape and won't fall apart when you turn it in the pan.
Kokum is a dried sour fruit of the mangosteen-oil tree and is very popular in the western and southern parts of India. If you can't find it, use Tamarind Paste (see Chutneys and Pickles chapter) instead. Look for kokum in Indian markets.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 medium whole firm fish, such as mackerel, pomfret, trout, or catfish, cleaned, with head and tail intact, washed well and patted dry 1 small onion, coarsely chopped

1. With a knife, make long and deep diagonal cuts, 1 1/2 inches apart, on both sides of the fish.

2. In a blender or a food processor, process together the onion, garlic, ginger, green chili peppers, and kokum until smooth. Add the coriander, fenugreek, cumin, salt, turmeric, and asafoetida and process again to make a smooth paste.

3. Spread the paste generously on the fish, making sure to stuff some into the curs. Save any leftover paste. Cover and marinate the fish in the refrigerator, at least 2 and up to 4 hours.

4. Heat the oil in a large nonstick skillet over medium-high heat and very carefully (there will be some splattering, so keep the lid handy) add the fish. Fry, turning once, until golden and flaky, about 5 minutes per side. Transfer to a serving platter. Drain most of the oil, leaving about 1 teaspoon oil in the skillet.

5. Add any remaining onion paste to the skillet and cook, stirring, 1 minute. Add the tomatoes and cilantro and cook until the tomatoes are slightly soft, about 1 minute. Use to garnish the fish, and serve hot.

[Bentousha]

on 4/24/2007 While this recipe is probably delicious, India is not a part of the Middle East. Please move this to where it belongs.