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Ingredients

• 4 Cod steaks, total weight around 400 gm
• 1 1/4 tsp Salt
• 1 tsp Chili powder
• 1/4 tsp Turmeric
• 9 tblsp Vegetable oil
• 1 tsp Whole fennel seeds
• 1 tsp Whole mustard seeds
• 175 gm Onion, finely chopped
• 2 Garlic cloves, chopped
• 2 tsp Ground cumin seeds
• 400 gm Tinned tomatoes, chopped
• 1/2 tsp Ground roasted cumin seeds
• 1/4 tsp Garam masala

Method

Dry the fish steaks on absorbant paper. Rub both sides with 1/4 tsp salt, 1/4 tsp chili powder and the turmeric. Set aside for 30 minutes.

Heat 4 tblsp of the vegetable oil in a saucepan over a medium heat. Put in the fennel seeds and the mustard seeds. As soon as the mustard seeds begin to pop (a few seconds) add the onion and garlic. Stir fry until the onions turn slightly brown. Add the cumin, remaining chili powder and salt . Stir once and add the tomatoe, roasted cumin and garam masala. Bring to the boil, cover and simmer for 15 minutes.

Preheat the oven to 180 degC.

Put the remaining vegetable oil in a frying pan, heat and fry the fish both sides until slightly brown. Put the fish in a baking dish, pour over the tomato sauce and bake in the oven for 15 minutes.

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