Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground turmeric

  2. 2 tablespoons vegetable oil

  3. 1 kg white fish fillets, cut into pieces

  4. 2 green chili peppers, seeded and chopped

  5. 1 tablespoon fresh ginger, finely chopped

  6. 4 cloves garlic, crushed

  7. 2 medium onions or 300 g, finely chopped 2 medium tomatoes or 300 g, finely chopped 1 teaspoons mustard

  8. 2 cups water or 625 ml 2 cubes MAGGI® Chicken Less Salt Bouillon

  9. 1 tablespoon coriander leaves

Instructions Jump to Ingredients ↑

  1. Preparation Combine turmeric powder and oil. Season the fish fillets with it. Place fish fillets on an oven tray and roast them in a 200°C preheated oven for 20 minutes or until almost golden. Meanwhile, place the green chilies, ginger, garlic, onion, tomatoes, and mustard in a food processor. Process for 2-3 minutes until a paste forms. Place the paste in a frying pan, and dry- fry it for 8-10 minutes or until almost golden brown. Add water, MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer for 5-7 minutes. Pour the sauce over the fish in the oven and bake for another 10 minutes. Remove from oven, add fresh coriander leaves and serve with rice.


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