- 2 tsp Salt
- 1 tsp Kesar
- 4 tsp Paprika
- 1 small Red Chilli
- 2 tsp Garlic paste
- 300 gm cooked Fish
- Pinch of Black Pepper
- 1 large Onion, chopped
- 750 gm chopped Tomatoes
- 3 tbsp Parsley, finely chopped
- In a blender, place onion, garlic cloves, red chilli, paprika, salt, pepper, kesar and parsley and blend for 10-15 seconds until pureed. Set aside.
- Boil about 1 litre water in a large sausepan.
- Add puree, chopped tomatoes and fish. Cover and simmer on low heat for 25 minutes.
- Serve hot.
Tip: If fish is to be stored for more than a day, clean it, rub with salt, turmeric and if liked, a dash of vinegar before freezing.