🇮🇳 Indian

Madras Tok Maach

Name: Madras Tok Maach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 450 g, steaks Fish; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 2 tbsp Mustard Oil; 1, sliced Green Mango; 1 tsp Panch Phoron

🇮🇳 Indian

A madras reading of the classic — same soul, different ladle. About 35 minutes from fridge to table.

Prep 15 min Cook 20 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Fish450 g, steaks
Ground Coriander1 tsp
Red Chili Powder1 tsp
Mustard Oil2 tbsp
Green Mango1, sliced
Panch Phoron1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the mustard oil in a heavy pot until it shimmers.
2
Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Keep the tok (sourness) bright — add the mango late so it keeps its edge.
6
Add the fish, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 15-20 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Hot water, never cold; dull gravy is a temperature mistake.

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Watch how it's made

Video: how to make fish curry with tomatoes/tomato tok · on YouTube