1 onion pureed
5 tomatoes pureed
1 tbs tomato paste
Few chillies
Curry leaves
1/4 tsp sugar
1 tsp dhania and geera powder
1 tsp ginger and garlic paste
Salt to taste
Oil
2 tsp Kashmiri mix masala
1 tsp paprika
Braise onion in hot oil, add garlic powder and fry +-2 mins,
Add chillies and fry
Add ginger and garlic paste and mix
Add the Kashmiri and paprika and fry +-2 mins
Add tomatoes and paste and curry leaves and stir in, cook for +-5 mins, then lower heat to medium.
Add haddock and cook on , add salt while cooking, once done and chutney will be thick and oily.
I used an Amc pot to cook this, once cooked remove from the pot and put in a casserole dish, cause the Amc pot retains heat and will dry up the chutney.
Garnish with fresh coriander.
Prepared, tried and tested by: Layne Ram
