Fried Fish Tomato Curry – A Homage To Ma’s Cooking

Some recipes live deep within you — not because they’re fancy or complicated, but because they carry the soul of someone you loved.

Fried Fish Tomato Curry is one of those.
A combination of two favourite recipes from my mum — fried fish and a vibrant tomato curry — it was something we had again and again while growing up. Each time, it brought comfort and joy.

I was lucky to have my mum with me for over 50 years. She was the heart of our home and the soul of our kitchen. She insisted that all of us learn to cook, not just for the sake of survival, but to truly enjoy the act of creating something nourishing.
She was there for my first cooking class and even welcomed one of my students to Bangalore, treating them to an original “Ma-style” session — full of laughter, warmth, and her signature touch.

Everything I know in the kitchen goes back to her. And today, as I thought about her, I felt the urge to cook something that connected me to those days. Fried Fish Tomato Curry with its crisp fried fish and tangy tomato gravy, does exactly that.

Step 1: Mangalorean Crisp Fried Fish

Ingredients:

1 kg sliced fish (sardines, mackerel, seer fish, or pomfret – about 6–7 slices)
If using sardines, keep it whole; for mackerel, cut in half
5 tbsp rice flour or semolina (for coating)
250 ml oil (for deep frying)

For the Fish Masala:

1 tbsp chilli powder
1 tsp salt
¼ tsp turmeric
Coconut vinegar (enough to mix into a paste)

Method:

Wash the fish slices, then pat them dry thoroughly.
In a small bowl, mix the chilli powder, turmeric, salt, and coconut vinegar into a thick paste.
Rub the paste all over the fish and let it marinate for at least 30 minutes.
Roll each piece in rice flour or semolina to coat evenly.
Heat oil until smoking hot (this is key to crispiness!) and deep fry the fish until golden brown and crisp.
Drain on kitchen paper.

Tip: Serve this fried fish with plain white rice and dhal, or rasam. It’s simple, soul-satisfying food — sheer heaven.

Step 2: Tomato Gravy for the Fried Fish

Ingredients:

200 g tomato puree
1 tbsp coconut vinegar (any vinegar will do)
2 tbsp ginger garlic paste
½ tsp coriander powder
¼ tsp cumin seed powder
2 tsp Kashmiri chilli powder
½ tsp regular chilli powder
¼ tsp turmeric powder
¼ tsp pepper powder
1 tsp salt (adjust to taste)
1 cup vegetable stock
1 large onion, sliced
1 tbsp coconut oil

Method:

Heat coconut oil in a pan and sauté the sliced onions on medium heat until golden brown.
Add the ginger garlic paste and fry until the raw smell disappears.
Stir in all the powdered spices and cook gently for a minute.
Pour in the tomato puree and vinegar and vegetable stock. Bring the mixture to a boil.
Carefully slide in the fried fish. Lower the heat and simmer for 5 minutes.
Garnish with ginger juliennes and fresh coriander leaves.

Serving suggestion: Serve hot with steamed white rice. The golden fish and red gravy create a stunning colour contrast — and an even more stunning taste.