INGREDIENTS

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

METHOD

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 minutues. Bake before serving.  
Serve with roti and potatoes.

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