Ingredients

• 650 gm fish pieces
• 2 tbsp lemon juice
• 1 tsp salt or to taste
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp oil
• 4 green chillies-cut into halves
• 1/2 cup tomato paste
• 1 tsp chilli powder
• 2 tomatoes-quartered
• coriander leaves to garnish

Method

1. Mix the lemon juice, salt, ginger and garlic paste together. Rub this mixture into the fish to coat well. Cover the fish pieces and refrigerate for an hour.
2. Put oil and green chillies in a dish and cook the dish covered, at HI flame for 2 minutes.
3. Place the fish pieces over the oil and turn once to coat both sides. Cook the dish uncovered, at HI flame for 4 minutes turning once.
4. Add the tomato paste and chilli powder, turn the fish and add the quartered tomatoes. Cover and cook at HI flame for 5 minutes. Turn the fish pieces; continue to cook, now at 70% flame for 7 minutes, turning once.

Serve the fish tomato curry garnished with coriander leaves.