roast and grind
1/2 tsp cumin
1/4 tsp fennel
Roast the spices and grind to a fine powder and leave aside.
1 pkt pollock fillet (about 4 to 6 pieces)
1/4 tsp turmeric
1/2 tbsp chillie powder or fish curry masala powder to preference
roasted spice powder
1/2 tsp salt
3 tbsp tomatoes or more
2 tbsp onion
1 tbsp curry leaves optional
1 tbsp lemon juice
1 tbsp coconut milk powder
In an ovenproof dish mix the fish with all the spices, salt and lemon juice. Put the tomatoes, onion and curry leaves over the fish and bake at 450F for about 20 minutes, turning once when it is baking.
Add the coconut milk powder and bake for another 5 minutes and serve as a side dish with rice, bread or flatbread.
There is no need to add water the tomatoes and fish as water content that will make a gravy.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First