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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 Less Salt Chicken Stock 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.
Per Portion of 300g
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