Fish Creole

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

Method

• 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.

Method To Make Coriander Rice

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