Fillet Curry

  • 200 g               Mustard oil (brought to smoking point)
  • 150 g               Roughly cut onions
  • 300 g               Rouglhy cut green tomatoes
  • 4                      Whole green chili
  • 4 cloves           Garlic


In one tsp of oil, cook onions, tomatoes, chili and garlic till soft and they have lost most of the water. Cool and blend into a paste.


In the precooked mustard oil, fry 1 tbsp dhaniya (coriander powder), ¼ tsp turmeric, ½ tsp chili, ¼ tsp garam masala. Add grd tomato paste and fry again. Add fillet and a little water and simmer for 2 to 3 minutes.