4 tomatoes liquidised 1 teaspoon chilli powder 1 teaspoon dhana jeeru (cumin) 1 teaspoon garlic paste 1 teaspoon salt 1 teaspoon coarse red chili ½ teaspoon turmeric ½ teaspoon fish marinade 2 whole green chillies 2-3 curry leaves
½ onion - sliced in rings ½ green pepper - sliced in rings ½ yellow pepper - sliced in rings
Oil for frying
Wash and pat dry fish. Coat fish with fish marinade and leave aside. Saute onion in oil, add liquidised tomatoes and spices to onion and cook until sauce is thick. Quick fry fish both sides in shallow oil. Place fried fish in an oven proof dish, pour sauce over. Garnish with sliced onions and peppers. Bake in pre - heated oven 180°c for ± 35 - 40 minutes.