Fish Creole

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Ingredients

• Onion (chopped) - 1
• Capsicum (chopped) - 1
• Fish (prepare: cut into 2 inch pieces, preferably fillet & boneless) - 300 grams
• Tomato puree - ¾ cup
• Chilly sauce - 5 tablespoons
• Vinegar - 1 tablespoon
• Salt - ¾ teaspoon
• Sugar - 1 teaspoon
• Kasoori methis - 1 teaspoon
• Cornflours - 2 teaspoons

1. In a nonstick pan mix together cup water, onion & capsicum.
2. Give one boil. Cover & simmer for 2-3 minutes.
3. Add tomato puree, methi, chilly sauce, salt, sugar & vinegar. Mix well.
4. Add fish in a single layer.
5. Cook uncovered for 6-7 minutes. (Turn over fish after 3-4 minutes) or till fish is thoroughly cooked.
6. Remove fish pieces with a slotted spoon on to a serving dish.
7. To the gravy in the nonstick pan, add cornflour dissolved in ¼ cup of water.
8. Give one boil. Pour over fish.
9. Serve with coriander rice.

1. Boiled rice to which a lot of coriander is added at the time of serving & mixed well.