Tomato Fish

Ingredients

• • White fish fillet (boneless) - ½ kg
• • Cornflours - 2 tablespoons
• • Chilly powder - 1 teaspoon
• • Salt - as required

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Ingredients For Sauce

• • Butter - 1 tablespoon
• • Onion (chopped roughly) - 1
• • Tomatoes (chopped roughly) - 6
• • Garlic - 10 flakes
• • Saunfs - ½ teaspoon
• • Bay leaf - 1
• • Salt - as required
• • Tomato ketchup - 2 teaspoons
• • Worcestershire sauce - 1 teaspoon
• • 8 & 8 sauce - 1 teaspoon
• • Pepper powder - ½ teaspoon
• • Cheese (grated) - ¼ cup

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Method

• 1. Rub the fish fillet gently with 2 Teaspoon besan and some lemon juice to remove the fishy odour.
• 2. Wash well. Pat dry on a kitchen towel.
• 3. Sprinkle salt and chilly powder on the fish and roll it in cornflour.
• 4. Heat a little oil in kadai and shallow fry in a little oil on medium heat.
• 5. Remove the fish fillet on to a shallow baking dish.
• 6. To prepare the sauce, in a pressure cooker, put onion, tomatoes, garlic, bay leaf, saunf, salt and½ cup water.
• 7. Pressure cook to give 1 whistle. Remove from fire.
• 8. Cool. Remove bay leaf. Blend the mixture to a puree in a mixer. Strain the puree.
• 9. Heat butter. Add the puree and cook till sauce thickens.
• 10. Add the sauces and pepper powder. Remove from fire.
• 11. Add ½ Teaspoon sugar if the puree tastes sour.
• 12. Spread the sauce on the fish pieces covering it completely.
• 13. Grate cheese and grill it in a hot oven till cheese melts.
• 14. Serve with brown bread or onion bread.