To reduce the taste of tomatoes in fish curry, concentrate the flavor by reducing the tomato content first, then balance the acidity with sugar, citrus, and a touch of creaminess.
Here's a breakdown of the steps:
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Reduce Tomato Content: Cook the tomatoes down extensively. This process intensifies their flavor, ironically making it less "tomatoey" and more complex.
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Add Sugar: A pinch of sugar (white, brown, or even a touch of honey) counteracts the acidity of the tomatoes. Start with a small amount and adjust to taste.
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Incorporate Citrus: A squeeze of lemon or lime juice brightens the curry and cuts through the tomato flavor. Again, add gradually and taste as you go.
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Introduce Creaminess: The addition of a creamy element helps to mellow the overall flavor profile and mask the tomato taste. Options include:
- Ghee: Adds a nutty, rich flavor.
- Cream: Creates a smooth and decadent texture.
- Yogurt: Offers a tangy and slightly sour note. Be careful not to boil yogurt, as it can curdle. Temper it first by adding a spoonful of warm curry to the yogurt before incorporating it into the main dish.
- Coconut Milk: Imparts a tropical flavor and creamy texture.
By concentrating the tomato flavor through reduction and then carefully balancing it with sweetness, acidity, and creaminess, you can effectively minimize the prominent tomato taste in your fish curry.
