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Ingredients 12 items

  • 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
  • 1.5 teaspoons Mustard
  • 2.5 cups Water or 625 ml
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 tablespoon Coriander leaves

How to prepare

  1. 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.
  2. Meanwhile, place the green chilies, ginger, garlic, onion, tomatoes, and mustard in a food processor. Process for 2-3 minutes until a paste forms.
  3. Place the paste in a frying pan, and dry- fry it for 8-10 minutes or until almost golden brown.
  4. Add water, MAGGI Less Salt Chicken Stock cubes. Bring to a boil and simmer for 5-7 minutes.
  5. Pour the sauce over the fish in the oven and bake for another 10 minutes.
  6. Remove from oven, add fresh coriander leaves and serve with rice.

Nutritional informations

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