Gyan Singh's Fish
My cook Gyan Singh makes this tangy and delicious ' South Indian ' fish . Any recipe that has curry putta in it qualifies as South Indian in his mind , maybe rightfully so too . This is a light and easy recipe , you can bake the fish or panfry it ( I do ) when short on time . As always tweak to taste . The proportions mentioned are for 2 six inch long boneless fillets .
2 Fillets Sole ( marinate 15-20 minutes in 1 teaspoon olive oil , salt and 1/2 teaspoon garlic paste )
2 Tomatoes ( cut into thinnish fingers and then halve them ).
1 Tomato Pureed.
1 Onion ( Cut like the tomatoes ).
1 Teaspoon Minced Garlic ( or more )
1 Tablespoon Ginger ( cut long and thin , and then in the center ).
4 Green Chilies ( leave them whole , make a slit )
1/2 Teaspoon Rai.
A Dot Of Hing.
1/2 Teaspoon Gur/Sugar.
In a wok s add a soupspoon of oil , when hot add hing , then splutter rai seed and add the curry putta , green chilies and onions .Stir fry a minute and add the chopped tomatoes . Cook covered over low heat . When half soggy add the tomato puree . As you are using less oil you may need to add a bit of water and cook covered . When tomatoes are soggy and done add the gur , and adjust the flavors.You want a topping thats thick but of a flowing consistency .
Pan fry fish on both sides for a minute , then coat thickly with the topping , cook covered 5-6 minutes till done .
The fish is delicious and light !