Treat from Hyderabad
Light, refreshing and easy to prepare, Tamatar Ki Macchali can double up both as kebab and curry

For some, Hyderabad is the Mecca for all gourmets. It boasts of a repertoire as rich, if not richer than Lucknow. It's not just a game of numbers, the delicacies on the Deccani khwaan are as varied as in Awadh, they also reflect a similar genius for experimentation, improvisation, innovation. Diverse culinary influences intermingle to tickle the local palate and delightfully surprise the visiting foodie.

What the whole world drools over is the dum-cooked specialties or piquant baghaars that are this 400-year-old city's gastronomic signatures. Biryani and mirchi ka saalan or bahgare baigan enjoy the same status and legendary reputation as landmark monuments - Chaar Minaar and its kins. And if you are the type to splurge on streets paaye and zuban are the top of the heap. What remains to be discovered are hidden gems prepared as daily fare at home. What is interesting is that the unique identity of Hyderabadi dishes shines through radiantly every time. The denizens of the city have a penchant for blending khatas and mithaas at the same time and the tamatar ki chutney wali macchali is no exception. The splash of scarlet drapes the otherwise plain looking jalpari in an attractive-seductive dress.

The preferred meat in the city is kid/goat followed by chicken but fish is relished no less. It is served fried, in thin or thick gravy of different hues but what we bring to our readers this time is a hassle-free recipe that can double up both as kebab and curry. Ali Bhai, alas, is no longer with us and only happy memories remain but we are sure our shukriya will reach him somehow.

It was our good friend and kind guide to good life in Hyderabad who explained to us the difference between taqalluf ke khane and aam faham khane. The first category is reserved for celebratory recipes showcased at formal banquets and the latter, no less delicious, are everyday fare lacking only in dazzling exterior and culinary wit! Tamatar ki macchali belongs to the latter category but believe us, it is immensely satisfying. It is light, refreshing and extremely easy to prepare. Do you need to add any more?

Ingredients

Fish fillet (intact) 500 g

Ripe tomatoes 500 g

Lime juice 1tbsp

Turmeric powder 1/2 tsp

Bay leaf one

Sugar 1tsp

Kasuri methi 1tbsp

Green chillies (chopped fine, opt) 1-2

Garlic-ginger paste 1 tsp

Oil 3 tbsp

Method
Wash, pat dry and trim the fish. Sprinkle all over with a little salt and turmeric powder, along with lime juice. Keep aside in a cool place for 30 minutes. Wash the tomatoes, scald in boiling water and remove skin. Puree in a mixer with the chillies, if using, or mash well. Heat oil in a pan and add bay leaf. When it changes colour, add tomato puree with garlic ginger paste. A pinch of red chilli, salt and sugar. Cook on medium flame to obtain a thick sauce. Add a little water, if necessary. Crush kasuri methi and sprinkle all over.

Place the fillet of fish on a non-stick frying pan and grill on a medium low flame for about five minutes each on both sides pressing delicately with a wooden spatula. Place on a plate and pour the tamatar ki chutney over it. Enjoy by itself as a kebab or with a tawa parantha.

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