Rowangan te gaad ( tomato and fish curry )

Well tomatoes are cooked often at my home. They enhance the flavour of any vegetable or meat you put into it. And they are also children favourite. This dish is very very simple to make and I would advice to use tomatoes which are ripen. Ripen tomatoes are easier to cook and save your time.

Ingredients:
1 to 1/2 kg fish ( cut into thick slices)
1 kg ripen tomatoes
1 big head of garlic peeled
5 green chillies
1 black cardamom
2 cloves
1 tsp cumin seeds
1 tbsp red chilli powder
1tsp turmeric powder
Salt to taste
Coriander leaves for garnish
Oil

Method:
Wash and drain well the fish slices.
Heat a kadai or wok. Add oil enough to fry the fishes.
Fry fish in batches until crisp outside and then keep it aside.
In same oil add chopped tomatoes carefully. Add in all rest of the ingredients except coriander leaves.
Fry tomatoes with spices on high flame for 10 minutes stirring inbetween and simmer it down for 20minutes with lid covered.
After 20minutes check  for softness,  mash down the tomatoes with spatula to form paste. Now keep the flame on high and stir well. Add Half a cup of water(not more) and boil. Add in all fried fishes one by one and let it boil. Coat the gravy well with the fishes. Simmer for 5 minutes and switch off. Garnish with coriander leaves. Its ready. Enjoy with steaming rice.

Tip:
Its a thick gravy with reduced quantity, if you need more gravy can add more tomatoes.