Ingredients:

• 1/2 kg – fish pieces
• 1 cup – Tomatoes chopped
• 1 cup – Tomato puree
• 1 – potato, peeled and chopped
• 1 – onion, chopped
• 2 – Garlic flakes
• 3 – Green chillies
• 1/2 inch – Ginger
• 2 tbsp – oil
• 1/4 tsp – Mustard Seeds
• 1/4 cup – white Vinegar
• 1 tsp – Worcestershire sauce
• 1/2 tsp – black pepper powder
• Salt as per taste
• Chopped Coriander leaves

Method:

1. Heat oil in a pan and add mustard seeds; let them splutter.
2. Add onion and saute till golden brown.
3. Add tomatoes and saute for 5 minutes.
4. Add ginger-garlic-chilli paste.
5. Add tomato puree and simmer for 2 minutes.
6. Add vinegar, salt, pepper powder, potatoes and sauce.
7. Bring to a boil.
8. Add fish pieces and cook for 10 minutes (add water if required).
9. Garnish with coriander leaves.
10. Serve hot.

Recipe courtesy of Alison Pinto