4 I & J flame grills 7-8 large tomatoes (liquidised) Curry leaves 1-¼ teaspoon salt 1 teaspoon haldi 1 teaspoon chillie powder 1 ½ tablespoon garlic + little whole jeeru (cumin) stamped together
Cover the base of the pot with oil, and heat. Add tomatoes and cook, add all masala's and cook on low until oil comes up. Add pieces of fish on top. Cook on low until water comes up and fish starts to flake. Remove fish and place in pyrex dish. Pour gravy over and bake for about 10 minutes. Bake before serving. Serve with roti and potatoes.