Tomato Fish Curry

Shallow fry the fish for two minutes on each side.

Heat oil in a pan, add chopped onion and saute for 2 minutes until soft.

Add capsicum and fry for further 1-2 minutes.

Take pan off the flame and add chilli sauce, 1/4th cup water and tomato puree.

Replace the pan on flame and add vinegar, dry fenugreek leaves, salt, sugar and fish.

Dilute corn flour in a little dash of water and add to the pan, stirring constantly.

Remove pan from flame after 3-4 minutes.

Garnish with fresh coriander leaves.

Serve with boiled rice.