Tilapia Gravy With Cherry Tomatoes

Cherry tomatoes and Indian cooking- not terribly compatible, not yet though not that it has never been seen. Neha from The Traveling Spoon recently spoke of an Indian 'dal' (lentil curry) that she had enjoyed hugely which was flavoured with cherry tomatoes. Intrigued and provoked, I have been dwelling on the thought ever since. While reading up I found that cherry tomatoes are an admix of wild-currant tomatoes and domesticated garden tomatoes. Though we have seen yellow ones, green ones, red ones, round ones, oblong ones, we, well atleast I, have never seen black ones. Yes, they do exist too. 

I had some Tilapia in the freezer. I have heard that some speak poorly of the Tilapia, but I am a fan of its soft flesh. Tilapia fish normally swim in lakes and ponds, even in brackish water. Not really a fighter in the sea, our Tilapia, maybe because it is so sweet. Ha!

Well, so here is the recipe for a quick to cook and delicious to eat Tilapia gravy with cherry tomatoes. I hope you have some Goan fish masala in your larder...

Wash and clean the fish well and cut them into half. Next marinate with salt, turmeric, chilly powder and gently coat all over. Set aside for an hour. Then in mild warm oil in a pan, lightly fry on both sides. 

For 4 pieces of fish, now 8, you will need 3 onions. Make a coarse paste. In warm oil lightly caramelise the onion paste. In 2/3 minutes, add 2 tbsp of Goan fish masala and cook in low heat. Sprinkle a bit of water to prevent from burning and keep stirring. Add salt to taste. Now add about a glass and a half of hot water and allow the gravy to come to a bubble. As soon as you see the simmer add a handful of cherry tomatoes and immediately add the fish pieces. You will see a lovely red golden gravy with some gorgeous reds bobbing all over. If you enjoy a bit of spice you can pop in a couple of shining green whole green chillies. In about 3 -4 minutes, ladle out fish with gravy and tomatoes onto brown rice and dig in!