How do I know when the fish is cooked through?

The pieces should turn opaque, feel tender, and flake easily without looking dry. Avoid long boiling after that point.

Why does the recipe heat mustard oil to smoking first?

That quick smoking step mellows mustard oil's raw sharpness and gives the curry a smoother, more rounded flavor.

Can I make this curry ahead of time?

Yes. Make it a few hours ahead and reheat very gently so the fish does not break apart in the gravy.

What should I do if the gravy tastes too sour?

Cook the tomato masala a little longer before adding water, or add a small splash more water and simmer briefly to balance it.

How should I store leftover Singhi Tamate Mein?

Cool it fully, refrigerate in a covered container, and use within a day or two. Reheat on low heat with minimal stirring.

Home / Recipes / indian / Singhi Tamate Mein

indianMediumnon vegetariangluten freedairy freenut free

Singhi Tamate Mein

RATING

4.2/5(25)

TASTE SCORE

7/10

A simple hill-style fish curry where singhi fish is lightly seared and finished in a tangy tomato gravy. The flavors stay clean and homely, with ginger, garlic, and warm spices giving the fish a gentle lift without overpowering it.

PREP

15m

COOK

25m

SERVES

1 KATORI

291 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Clean and season the fish.
Wash the singhi fish pieces well and pat them dry. Rub with half the turmeric powder and a small pinch of the salt, then set aside for 10 minutes.
TIPDry fish sears better and breaks less in the pan.
fry · ~4 min
Lightly sear the fish.
1.Heat mustard oil in a pan until it reaches a light smoking point, then lower the heat.
2.Place the fish pieces in a single layer.
3.Sear both sides lightly until just firm and lightly colored, 2 to 3 minutes total.
4.Lift the fish out carefully and keep aside.
TIPDo not cook the fish through at this stage; it will finish in the gravy.
saute · ~7 min
Cook the onion base.
1.In the same pan, add cumin seeds and let them crackle for a few seconds.
2.Add onion and cook over medium heat until soft and light golden, 5 to 6 minutes.
3.Add ginger, garlic, and green chili.
4.Cook for 1 minute until the raw smell fades.
saute · ~8 min
Cook the tomatoes and spices.
1.Add tomato and mix well.
2.Add the remaining turmeric powder, red chili powder, coriander powder, and the rest of the salt.
3.Cook until the tomatoes soften fully and the masala turns thick, 6 to 8 minutes.
4.Mash the tomatoes lightly with the spoon as they cook.
TIPCook the tomatoes down well so the gravy tastes rounded instead of raw and sharp.
simmer · ~8 min
Simmer the fish in the tomato gravy.
Pour in the water and bring the gravy to a gentle simmer. Slide in the seared fish pieces, cover loosely, and cook for 6 to 8 minutes until the fish is tender and the gravy is lightly thickened.
TIPShake the pan gently instead of stirring hard so the fish pieces stay whole.
garnish
Finish with coriander leaves.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the singhi very dry before seasoning so it sears cleanly and does not stick in mustard oil.
2
Heat the mustard oil to a light smoke first, then reduce the flame to remove its raw pungency.
3
Only give the fish a light sear; over-frying now will make it tough once simmered in the gravy.
4
Cook the tomato-onion masala until it looks thick and jammy, or the curry will taste raw and watery.
5
Slide the fish into a gently simmering gravy, not a rolling boil, to keep the pieces intact.
6
Shake the pan or spoon gravy over the fish instead of stirring, since singhi can break after softening.
7
This curry tastes even better after a short rest of 10 to 15 minutes, when the fish absorbs the tangy gravy.