Serves: 4
Total Calories: 165

1 medium whole firm fish, such as pomfret, mackerel, trout, or catfish, cleaned, with head and tail intact, washed well and patted dry
1 small onion, coarsely chopped
2 cloves fresh garlic (large), peeled
5 slices (quarter-size) peeled fresh ginger
1-3 fresh green chili pepper, such as serrano, stemmed
2 teaspoons Tamarind Paste or 1 piece dried kokum, coarsely chopped (preferred)
1 tablespoon ground coriander
1 teaspoon ground fenugreek seeds
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1/4 cup vegetable oil
4 small firm tomatoes, cut into wedges each
1/2 cup finely chopped fresh cilantro, including soft stems

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.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 165
Calories from Fat: 121

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