Swai or Basa Fish in a Curry Leaves and Tomato gravy

Fish Curry with Tomatoes and Curry Leaves

This Indian Fish Curry recipe with Basa fish is our favorite. It has a strong flavor of methi seeds and kari patta and is delicious in a tomatoe-y gravy

The Swai Fish or Basa has become recently very popular here. They are from the catfish family and are mostly farmed in Vietnam. There are plenty of debates about fish like Basa and Tilapia as the "catfish war" goes on and it is up to you to decide whether you want to eat these farmed fishes or go for the more expensive wild salmon.

When I first had this fish at a friend's home, I really liked it as I felt that the Swai/Basa has a texture which complements the Indian gravy very well. It goes well with a mustard based curry, a coconut based one or the regular onion-ginger-garlic curry. My girls however did not take to this fish but me and D would enjoy it now and then.

And then one day I made this fish with tomatoes and curry leaves. Big Sis is a huge curry leaves fan and she liked it so much that she will now have Swai/Basa when cooked in this particular gravy. Now this gravy has nothing to do with Swai in particular and tastes as well if you are using filet of salmon or even any other white fish. Try it and I am sure you will like it.

For 3 filet of swai/basa in standard size. You can also use salmon or any other white fish like cod.

Wash the fish filet and pat them dry. Now cut the fish filet in cubes ~ 2" x 3". I think I had about 8-9 pieces

Dust the fish with turmeric powder, salt and then add 1 tbsp of olive oil and toss the fish pieces gently.

Now ideally the fish should have been fried but I don't do that. Too much work. Instead do this.

Put all the fish pieces in a single layer on a baking tray and put in the oven to "Broil". Now depending on your oven the time to broil the fish until it is golden will vary. It takes about 20-25 minutes in my toaster oven while in the conventional oven it is done in 10-15 minutes.
Note: With swai a lot of water is releases on baking so make sure that the fish is spaced out in a single layer on the baking tray.

For making the gravy, the most important thing you need is Tomato Paste. It gives a great color to the gravy. While the fish cooks in the oven, you can actually proceed with the gravy.

Make a paste of
1 large red juicy tomato
2 green chilli
1/2" ginger

Now heat Mustard Oil in a wok. I have also done this gravy in Olive Oil and sunflower oil.

Temper the oil with
5-6 Curry Leaves(Kari Patta),
1/4th tsp of Whole Methi seeds
1 Dry Red Chilli

When the seeds pop add
1/2 tsp of garlic paste
1 tbsp of Tomato Paste from can (like this one)
the tomato-chilli paste you made

Fry for a minute or so.

Now add
1 tsp of Kashmiri Mirch
a pinch of Turmeric powder

Fry the tomato paste until the raw smell is gone and you see the oil seeping around the edges. Around 6-7 minutes.

Add
1 tsp of Coriander powder
1/2 tsp of sugar

Sprinkle a little water and fry for a minute

Now add about 1 Cup of water, salt to taste and let the gravy simmer to a boil

When the gravy is simmering, taste and see if everything is right. If sugar or salt is needed adjust at this point.

Now add the broiled pieces of fish to the gravy and let it simmer for couple more minutes.

Garnish with few curry leaves and serve with rice



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Keema Stuffed Tomatoes -- sleight of hand

Years ago when I was a cooking novice and the new friends I had made in the US were something of a culinary genius, this dish had come into being.

No, it was not their recipe. Rather it was my attempt to match up to their amazing homemade rosogollas, fantastic chorchoris and perfect biriyanis. To invite these culinary genius friends to my then home, a one-bedroom apartment, and then to feed them a dinner that would be fitting to their expectation, needed hard work or sleight.

I went with the latter. Hard work was over rated.

I think it was also a take off from Sanjeev Kapoor's Khana Khazana, the only food show I knew about and watched before I landed in the US.

So instead of matching a roshogolla by attempting a chomchom, I made Keema stuffed tomatoes. They were easy to make for a crowd, looked pretty and tasted delicious. No one was complaining.

And then as I learned to cook the other stuff, this tomato was slowly forgotten. By forgotten, not as in 'how-to-cook" forgotten, for this is so easy to make that you can't forget even if you try to. By forgotten I mean, the way simple recipes like postor bora or borar jhaal are being forgotten by Bengali households and there are queues outside restaurants in Kolkata to eat them.

The stuffed tomatoes were brought recently back at a friend's request and I have made it several times in the last few months.

In this recipe I have stuffed tomatoes with a chicken keema stuffing. You can substitute keema with soy granules or use only potato stuffing for a vegetarian option. The best part I like about it is that the dish can be broken down in 3 parts and each done on a separate day while the assembling is all you need to do on the day of the party. You can even cook the stuffing a week ahead and freeze to be used later. So if like me you want to do minimum work and yet create a great starter dish for any gathering this summer, these stuffed tomatoes are the way to go.

And in all this stuffing issue don't forget the book. Sorry for the plugin but there is no point writing a book if you don't read it.

There have been some more lovely reviews by some of my favorite people from the blogosphere -- Eve's Lungs and Kichukhonn.
There has been a beautiful review by Saee who blogs at My Jhola in the Gourmet Table.
I am so very proud that another favorite blogger The Mad Momma has my book on her "Book List", the list which I actually refer to get books now and then and right now have Wife 22 on her reco.

"Bong Mom's Cookbook" has also consistently been at #2 in Popularity on Flipkart and Amazon has only a few copies left for you to order.

Now back to tomatoes and this is how the recipes goes. The measure of the keema given was used to stuff about 20-25 tomato halves i.e 10-12 whole tomatoes.

Prepping Tomatoes

Buy firm tomatoes on the vine a day before the dinner/party.

Wash them well. Pat Dry

Cut the tomatoes in half. With a spoon scoop out the pulp. Store the pulp in a separate container to be used as pureed tomato.

Salt the tomato innards, invert them on a plate or flat tray and leave them in the refrigerator for an hr or more.

While you are prepping the tomatoes, also make the keema stuffing. The keema is made exactly like the way I make it for the Bengali Keemar Chop

Make Keema Stuffing or Pur

Start off with 1 lb of Chicken Keema

Heat 2tbsp oil in a fry pan.

Add 1 medium sized onion finely chopped and fry till it is soft and pink with browned edges.

To above add
1 tsp ginger paste, 1 tsp garlic paste, 
1/2 tsp Cumin powder, 1/2 tsp Coriander powder, 1/2 tsp Red chili powder(more to taste)
and saute for a minute

Add the chicken keema. Add salt to taste. Mix well and cook the keema with the spices until keema is no longer pink and is cooked. Sprinkle 1/4tsp of Garam masala. At this point taste and adjust for seasoning.
Cook the keema with frequent stirring so that the keema is broken up into granules.

Once the keema is done, cool. 

Meanwhile boil 2 large potatoes.Once cooled, peel and mash with salt to taste.

Next with your hands mix all of the the following 
mashed potatoes
the prepared keema
a clove of garlic minced
3-4 green chili finely chopped
little beet noon or rock salt
a pinch of sugar

You can also add chopped coriander and mint leaves if you want.

Stuff the Tomatoes and Bake

You can stuff  tomatoes the previous night or on the day of the party.

Take each tomato halves, stuff with the prepared keema and level with your fingers. Arrange them on an oven safe tray, the stuffed side up.

Drizzle generously with olive oil and bake them in a pre-heated oven at 350F for 30 mins or until you see the tomatoes sag and their skin starts getting wrinkled.

Towards the end, take out the tray from the oven and garnish each tomato with shredded parmesan or cheddar cheese. Put them back in the oven for 5 mins to allow cheese to melt.

Top each tomato with the Cajun Shrimp for more oomph. Serve hot.

Easy Tomato Soup with chunks of bread

The days have become real cold here. There are some beautiful warmer days scattered in between but mostly it is cold. My Mother says this winter in Kolkata is unusually cold too. But I am sure it is nothing like here. There, the cold has a distinct fragrance. If trapped in a bottle and named "Le Winter" it would smell like wood smoke, laced with sweet nolen gur, spiked with a hint of citrus-y komla-lebu, all layered on an undertone of napthalene scented kashmiri shawls.

Okay, you might also bring in smog but I like to think that the winters I spent in my Dida's house years ago almost always smelt like this. Also of slightly burn toast with orange marmalade.

Here, it just smells clean and crisp and not cold at all if you are indoors on a sunny winter day. But then you slide open the glass door to the backyard an inch and through the fine wire mesh comes the cold, brutal and sharp. But we have gotten used to it. Except for the gloomy cold days, which I dread, we kind of like the sunny wintry days. It is always about the sun , isn't it ? We get by, neither fearing winter as much as I did earlier nor looking forward to snow with as much excitement as my first  time.

Of course the kids bicker about wearing jackets and boots and ear muffs and zipping the jacket all the way and other such clothing issues, I bicker about cold tiled floors and not having enough drapes for the windows yet, the husband bickers about my need to rush outside or rather make him rush outside for all kinds of groceries at odd hours.

"Why do you need vine ripened tomatoes at 8 in the evening ?", he asks.

As if, there is a time for such things.
As if the need for firm, ripe on the vine tomatoes arises after consulting the Ponjika for the right muhurtam.
As if just because tomato soup was never my thing, I can't crave a bowl of warm tomato soup now.
As if just because the only tomato soup I would ever have was the creamy deliciousness at Nagarjuna in Banglaore and whose recipe I do not know, I can never try to make another one.
As if, if a recipe is easy and can translate to quick dinner I will let that opportunity pass. 

Do I look like a fool ?

But this day I had only one tomato in my refrigerator and half a can of Hunt's Diced tomatoes. And I craved a tomato soup, a hot (as in the temperature) one. Of course no sympathetic soul was venturing to get me vine ripened tomatoes shipped from Florida and currently in residence at the neighborhood grocery store.  So when I saw this tomato soup, I took the plunge. And good I did, and good I had the canned version too, for this soup with a Michelin tire tomato would have not tasted half as good. Too many "good" there but that is how this soup is. The bread makes it special.

And surprisingly both the girls ate it with much eagerness. Either they were very hungry for it was a school day or this soup was good. I am sure they will refuse to eat it by the fourth time or the fifth. I can't stretch my luck. But hopefully by then I will move on to another soup.

Tomato Soup with chunks of Bread

Adapted from here

Heat some Olive oil in a deep, heavy bottomed pot.

Add 2 cloves of garlic minced  and a medium sized onion finely chopped.

Saute till the onion has turned soft and pink. I also added a carrot peeled and cubed to add some sweetness to the soup but it is not in the original recipe.


Now add the tomato. I added 1 medium sized tomato chopped and about 3-4 cups of diced tomatoes from a can. Note: In an alternate version you can cut plump, juicy tomatoes in half, dust them with salt, drizzle with olive oil and bake for 30 minutes in the oven for 350F. I throw in some cloves of garlic along with the tomatoes. Yellow and Red sweet peppers are another great choice.

Sprinkle salt to taste, a little paprika, 1/2 tsp of brown sugar and mix. I also added a bit of cajun seasoning which I happened to have.

Now let the tomatoes cook at a low medium heat. Stir in between and wait for the raw smell to just go evaporate.

Next add a cup of water and about 1/2cup of milk and stir to mix everything. With an immersion blender, blend the soup. Let the soup simmer to a boil. Taste at this point and adjust for seasoning.

Meanwhile, cut chunks of bread, douse them with olive oil and throw them in the toaster oven to toast. Lightly toasted is what you want, not crisp like croutons.

While serving ladle the soup out in a bowl, add grated parmesan and toss in the chunks of toasted bread. Sprinkle salt and pepper to taste and eat it to warm your chilled bones.



Pressure Cooker Version: Updated on March,16th, 2017

Heat some Olive oil in a pressure cooker.

Add 2 cloves of garlic minced  and a medium sized onion finely chopped.

Saute till the onion has turned soft and pink. I also added a carrot peeled and cubed to add some sweetness to the soup but it is not necessary.

Now add the tomato. I added 1 medium sized tomato chopped and about 3-4 cups of diced organic tomatoes from a can. Note: In an alternate version you can cut plump, juicy tomatoes in half, dust them with salt, drizzle with olive oil and bake for 30 minutes in the oven for 350F. I throw in some cloves of garlic along with the tomatoes. Yellow and Red sweet peppers are another great choice.

Sprinkle salt to taste, a little paprika, 1/2 tsp of brown sugar and mix. I also added a bit of cajun seasoning (optional) which I happened to have.

Saute for a couple of minutes for the raw smell to just go evaporate.

Next add 2-3 cups of organic vegetable stock, salt to taste and close the lid of the pressure cooker. If you don't have stock, go with water.
Cook until -- In a whistling pressure cooker, 3 whistles and in the other kind, 3 mins after full steam.

Once it cools and you can open the pressure cooker lid, with an immersion blender, blend the soup.

Taste at this point and adjust for seasoning. Add 1/2 Cup of milk and let the soup simmer for 2 more minutes.

Meanwhile, cut chunks of bread, douse them with olive oil and throw them in the toaster oven to toast. Lightly toasted is what you want, not crisp like croutons.

While serving ladle the soup out in a bowl, add grated parmesan and toss in the chunks of toasted bread. Sprinkle salt and pepper to taste and eat it to warm your chilled bones.