SERVES: 4
INGREDIENTS
- 800 grams fish fillets
- ½ cup chickpea flour, sieved if lumpy
- sea salt and ground black pepper
- vegetable oil for cooking
SAUCE- 1 onion, thinly sliced
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, crushed
- 2 teaspoons black or yellow mustard seeds
- 1 teaspoon each ground turmeric, cumin and coriander
- ¼–½ teaspoon chilli flakes, or to taste
- 2 bay leaves
- 400 gram tin chopped Italian tomatoes in juice
- ½ cup water
- 2 tablespoons lemon juice
- 1 teaspoon brown sugar
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