- 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.