Ingredients
1 teaspoon ground turmeric
2 tablespoons vegetable oil
1 kg white fish fillets, cut into pieces
2 green chili peppers, seeded and chopped
1 tablespoon fresh ginger, finely chopped
4 cloves garlic, crushed
2 medium onions or 300 g, finely chopped
2 medium tomatoes or 300 g, finely chopped
1½ teaspoons mustard
2½ cups water or 625 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 tablespoon coriander leaves
Method
Combine turmeric powder and oil. Season the fish fillets with it. Place fish fillets on an oven tray and roast them in a 200°C preheated oven for 20 minutes or until almost golden.
Meanwhile, place the green chilies, ginger, garlic, onion, tomatoes, and mustard in a food processor. Process for 2-3 minutes until a paste forms.
Place the paste in a frying pan, and dry- fry it for 8-10 minutes or until almost golden brown.
Add water, MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer for 5-7 minutes.
Pour the sauce over the fish in the oven and bake for another 10 minutes.
Remove from oven, add fresh coriander leaves and serve with rice.