Step into the delightful world of Bata Fish Curry with Tomato!
In this culinary adventure, we will guide you through each simple step to make a delicious Bata Fish Curry with Tomato dish that brings together the goodness of Bata fish and the tangy taste of tomatoes.
Bata fish is also known as Labeo Bata in English .
It is a minor carp that is native to India and Bangladesh.
It is a popular game fish and is also commercially important in India, Bangladesh, Pakistan, and the Indian subcontinent.
Brace yourself for a treat that will make your taste buds dance with joy.
Imagine a dish that not only satisfies your hunger but also fills the air with irresistible aromas.
That’s the magic of Bata fish curry with tomato.
We will take you on a journey where simplicity meets flavor, and every bite tells a story of traditional cooking.
Let’s break it down.
Bata fish, known for its unique taste, takes center stage.
Combined with the freshness of tomatoes, it creates a symphony of flavors that will leave you wanting more.
There are no complicated steps here, just straightforward cooking that anyone can master.
Picture this: succulent pieces of Bata fish, lightly fried to perfection in mustard oil, paired with tomatoes that add a hint of tanginess.
It’s a recipe that has been passed down through generations, and now, it’s your turn to bring it to life in your kitchen.
The beauty of this dish lies not only in its taste but also in its simplicity.
Bata fish curry with tomato isn’t just a delight for your taste buds—it’s a health boost too.
Packed with high-quality protein for muscle strength, omega-3 fatty acids promote heart health by lowering cholesterol.
Tomatoes bring vitamins C and K, supporting immunity and bone strength.
The curry’s spices like turmeric and garlic offer anti-inflammatory benefits, aiding digestion.
With additional nutrients like iron, calcium, and Vitamin D, this dish becomes a wholesome package.
Embrace the goodness of Bata fish curry for a flavorful journey that not only satisfies your cravings but also nurtures your well-being
We will guide you through each stage, from cleaning the fish to creating a spice paste that infuses every bite with warmth.
You don’t need to be a culinary expert, just a desire to create something delicious.
As we dive into the process, you’ll find that the secret is in the details.
A dash of turmeric, a pinch of salt, and a carefully crafted spice mix – these are the building blocks of a meal that will become a family favorite.
And the best part? You can customize it to suit your taste preferences.
So whether you’re a seasoned chef or a novice in the kitchen, join us on this flavorful journey.
Bata fish curry with tomato is more than just a recipe.
It’s an invitation to experience the joy of cooking, the warmth of tradition, and the satisfaction of creating something truly mouthwatering.
Get ready to savor the simple pleasures of a homemade dish that captures the essence of home-cooked goodness.
list of Ingredients for Bata Fish Curry with Tomato:
- Bata Fish (500g)
- 4 medium-sized Tomatoes
- 6 to 8 Garlic Cloves
- 1 and 1/2-inch Ginger
- 6 Dry Chilies
- 1 and a half teaspoons Coriander Seeds
- 2 teaspoons Cumin Seeds
- 1/2 teaspoon Black Sarso Seeds
- Bay Leaves
- 1/2 teaspoon Kalonji Seeds
- 1 medium-sized Onion
- Mustard Oil or Vegetable Oil
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Kashmiri Red Chili Powder
- Water
- Handful of Coriander Leaves
- Salt
Step-by-Step Method (Bata Fish Curry with Tomato)
Let’s dive into the culinary process:
Step 1: Preparing the Fish
Cleaning the Fish
- Thoroughly clean the Bata fish, removing any unwanted parts.
- Wash it 7 to 8 times and marinate with turmeric and salt.
- Lightly fry it in mustard oil, ensuring it’s not deep-fried.
- Cut one tomato into four pieces as shown in the photo.
Step 2: Spice Paste
- Combine garlic cloves, ginger, dry chilies, coriander seeds, cumin seeds, black sarso seeds, and a pinch of salt.
- Grind the mixture into a fine paste with water.
Step 3: Cooking the Bata Fish Curry with Tomato
- Heat mustard oil, add dry chilies and bay leaves, stir briefly, then add 1/2 Teaspoon of kalonji seeds.
- Fry chopped onions until golden.
- Add the spice paste, stir for a minute, and introduce turmeric powder.
- Add 1/2 teaspoon Kashmiri or normal red chili powder, and tomatoes, Sprinkle salt and cook for 2 to 3 minutes on medium to high heat.
- add water for the gravy.
- Once it boils, introduce the fried fish, stir thoroughly, and let it cook for 7 minutes on high heat.
- When the gravy thickens and achieves a rich yellow color, add chopped coriander leaves.
This delectable bata fish curry with tomato dish is best enjoyed hot, ideally paired with rice.
Embrace the rich flavors and aromatic spices that make this recipe a true culinary delight.
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Frequently Asked Questions (FAQs)
- Can I use any other fish for bata fish curry with tomato?
- While Bata fish is recommended for its unique taste, you can experiment with other freshwater fish for variations.
- Is it necessary to use mustard oil?
- Mustard oil adds a distinctive flavor, but you can substitute it with vegetable oil if preferred.
- Can I adjust the spice level?
- Absolutely! Feel free to customize the spice level according to your taste preferences.
- How do I ensure the fish is not overcooked?
- Keep an eye on the cooking time; overcooking can result in a less tender texture.
- Can I refrigerate the leftover bata fish curry with tomato?
- Yes, refrigerate it in an airtight container.
- It often tastes even better the next day as the flavors meld.
Pro Tips for Perfect Bata Fish Curry with Tomato:
Use fresh Bata fish to enhance the flavor and ensure a delightful dining experience.
Do not overcook tomatoes; they will start to become mushy.
Allow the fish to marinate with turmeric and salt for at least 5 minutes.
This enhances the taste and tenderizes the fish.
When frying the fish, ensure it’s lightly done in mustard oil.
This adds a distinct flavor without overpowering the dish.
Achieve the right consistency when grinding the spice mix.
A fine paste ensures an even distribution of flavors.
Use mustard oil for authenticity, but if unavailable or too strong for your taste, opt for vegetable oil as a substitute.
Adjust the quantity of Kashmiri red chili powder based on your spice preference.
It adds color without excessive heat.
Keep an eye on the cooking time; overcooking the fish and tomatoes can result in a less tender texture.
Add fresh coriander leaves at the end to impart a burst of freshness and elevate the visual appeal of the dish.
Let the curry rest for a few minutes after cooking.
This allows the flavors to meld, enhancing the overall taste.
Serve the Bata fish curry hot, paired with steamed rice for a classic and satisfying meal.
Feel free to experiment with additional spices or ingredients to tailor the dish to your taste preferences.
RECIPE CARD:
Spicy Bata Fish Curry with Tomato
Ingredients
list of ingredients for Bata fish curry with tomato:
- Bata Fish 500g
- 4 medium-sized Tomatoes
- 6 to 8 Garlic Cloves
- 1 and 1/2-inch Ginger
- 6 Dry Chilies
- 1 and a half teaspoons Coriander Seeds
- 2 teaspoons Cumin Seeds
- 1/2 teaspoon Black Sarso Seeds
- Bay Leaves
- 1/2 teaspoon Kalonji Seeds
- 1 medium-sized Onion
- Mustard Oil or Vegetable Oil
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Kashmiri Red Chili Powder
- Water
- Handful of Coriander Leaves
- Salt
Instructions
Step-by-Step Method (Bata Fish Curry with tomato)
- Let's dive into the culinary process:
Step 1: Preparing the Fish
- Cleaning the Fish
- Thoroughly clean the Bata fish, removing any unwanted parts.
- Wash it 7 to 8 times and marinate with turmeric and salt.
- Lightly fry it in mustard oil, ensuring it's not deep-fried.
- Cut one tomato into four pieces as shown in the photo.
Step 2: Spice Paste
- Combine garlic cloves, ginger, dry chilies, coriander seeds, cumin seeds, black sarso seeds, and a pinch of salt.
- Grind the mixture into a fine paste with water.
Step 3: Cooking the Curry
- Heat mustard oil, add dry chilies and bay leaves, stir briefly, then add kalonji seeds.
- Fry chopped onions until golden.
- Add the spice paste, stir for a minute, and introduce turmeric powder.
- Add Kashmiri or normal red chili powder, and tomatoes, and cook for 2 to 3 minutes on medium to high heat.
- Sprinkle salt and add water for the gravy.
- Once it boils, introduce the fried fish, stir thoroughly, and let it cook for 7 minutes on high heat.
- When the gravy thickens and achieves a rich yellow color, add chopped coriander leaves.
Notes
Nutritional Information of Bata Fish Curry with Tomato per 100g:
| Nutrient | Amount per 100g |
|---|---|
| Calories | 150 kcal |
| Protein | 20 g |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 50 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugars | 2 g |
| Sodium | 300 mg |
| Vitamin D | 10 IU |
| Calcium | 50 mg |
| Iron | 2 mg |
| Potassium | 300 mg |