
Ingredients:
• 1 kg – fish fillets, steaks of strips
• 4 tbsp – coriander powder
• 1 tsp – salt
• Juice of half a Lemon
• 1 tsp – chilli powder
• For frying:
• Oil for deep frying
• 3 medium sized potatoes, cut into thick chips
• For sauce:
• 3 tbsp – oil
• 4 Cloves
• 4 Black Peppercorns
• 1 large onion, sliced
• 2 tsp – crushed Garlic
• 2 tsp – finely grated Ginger
• 2 tbsp – Tomato puree
• 2 whole Green chillies (optional)
• 400gm peeled, chopped Tomatoes
• 3 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• Chilli powder to taste
• Salt to taste
• Water
• Fresh chopped coriander for garnish
Method:
- Marinate fish in a thick paste made of coriander powder, salt, lemon juice and chilli powder for at least 40 mins. or overnight for the best result.
- Deep fry the fish until golden brown and drain on kitchen paper towels or grill under a hot grill until golden brown.
- Deep fry the chopped potatoes until golden brown and drain on kitchen paper towels.
- To make the sauce:
- Heat oil, add cloves, peppercorns and onion.
- When the onion has browned, add the garlic, ginger, tomato puree, green chillies, tomatoes, coriander powder, turmeric powder, chilli powder and salt to taste.
- Stir and add drops of water to make the sauce into dropping consistency.
- Let the sauce simmer over low heat for 20 mins. and keep stirring frequently.
- Lay the fish and potato chips in an ovenproof dish and pour the sauce over.
- Garnish with chopped coriander.
- Heat through in a moderately hot oven (180 deg C) before serving.