	Fish	1 Kilogram, cut into slices
	Onions	2 Cup (32 tbs), sliced
	Curry leaves	1 Tablespoon
	Black mustard leaves	1 Tablespoon
	Ginger paste	1 1⁄2 Tablespoon
	Tomato puree	1⁄2 Cup (8 tbs)
	Tomato puree	1⁄2 Cup (8 tbs)
	Lemon	1⁄2
	Salt	1 Teaspoon (For the Marinade)
	Salt	1 Teaspoon (For the Marinade)
	Chilli powder	1 Teaspoon (For the Marinade)
	Chilli powder	1 Teaspoon (For the Marinade)
	Turmeric powder	1 Teaspoon (For the Marinade)
	Turmeric powder	1 Teaspoon (For the Marinade)

Nutrition Facts

Serving size

Calories 489 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.6%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 173.3 mg57.8%

Sodium 1577.5 mg65.7%

Total Carbohydrates 23 g7.7%

Dietary Fiber 5.9 g23.5%

Sugars 9 g

Protein 70 g139.8%

Vitamin A 45.8% Vitamin C 50.9%

Calcium 11.1% Iron 34.2%

*Based on a 2000 Calorie diet

Directions

1. Smear the fish with the ingredients in the ‘Marinade’ and let lie for 1 hour.Lightly fry and keep aside.
2. Heat some more oil in a pan
3. When hot (a wooden implement dipped in the oil should bubble heavily, readily) add the mustard seeds
4. When they’re done crackling, add the onions, stir, follow with the chilli powder, turmeric powder and salt.
5. Stir. Add the ginger paste. Stir fry for 1 minute. Add the tomato puree and stir fry for 30 seconds.
6. Add about a litre of water. Better still if you have fish stock.
7. Bring to the boil. Add the curry leaves and the fish.
8. Cover cooked for 20 minutes.
9. Take off the heat and squeeze half a lemon over it and stir. Garnish with chopped coriander

Note: If you like, thicken by sprinkling some whole wheat flour and stirring.
Serve with hot, steamed white rice.