400 g hake medaillons¼ teaspoon fenugreek seeds 2 tablespoon oil 4 large tomatoes (boiled, peeled and liquidized)3 tablespoon oil1 medium onion (grated)1 teaspoon crushed garlic¼ cup green pepper (cubed)1 tablespoon curry leaves1 teaspoon chilli powder (or less)½ teaspoon lemon pepper1 teaspoon salt2 tablespoon corainder leaves (chopped for garnishing)
- Wash fish, drain, dry and cube- Heat oil, add fenugreek seeds and cook for a minute- Add the fish and cook on low heat for 10 minutes - In another pot, heat oil and fry onion and garlic until light gold- Add the liquidized tomatoes, green pepper, curry leaves and spices. Cook. - Place cooked fish in the tomato chutney and simmer for 5-10 minutes on low heat. - Garnish with coriander leaves and serve with pitta or rice.