• 1 teaspoon ground turmeric
• 2 tablespoons vegetable oil
• 1 kg white fish fillets, cut into pieces
• 2 green chili peppers, seeded and chopped
• 1 tablespoon fresh ginger, finely chopped
• 4 cloves garlic, crushed
• 2 medium onions or 300 g, finely chopped
• 2 medium tomatoes or 300 g, finely chopped
• 1½ teaspoons mustard
• 2½ cups water or 625 ml
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 1 tablespoon coriander leaves

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.