Ingredients

• 1 kg - fish fillets, steaks of strips
• 4 tbsp - coriander powder
• 1 tsp - salt
• Juice of half a lemon
• 1 tsp - chilli powder
• For frying:
• Oil for deep frying
• 3 medium sized potatoes, cut into thick chips
• For sauce:
• 3 tbsp - oil
• 4 cloves
• 4 black peppercorns
• 1 large onion, sliced
• 2 tsp - crushed garlic
• 2 tsp - finely grated ginger
• 2 tbsp - tomato puree
• 2 whole green chillies (optional)
• 400gm peeled, chopped tomatoes
• 3 tsp - coriander powder
• 1/4 tsp - turmeric powder
• Chilli powder to taste
• Salt to taste
• Water
• Fresh chopped coriander for garnish

How to Make Fish sak

• Marinate fish in a thick paste made of coriander powder, salt, lemon juice and chilli powder for at least 40 mins. or overnight for the best result.
• Deep fry the fish until golden brown and drain on kitchen paper towels or grill under a hot grill until golden brown.
• Deep fry the chopped potatoes until golden brown and drain on kitchen paper towels.
• To make the sauce:
• Heat oil, add cloves, peppercorns and onion.
• When the onion has browned, add the garlic, ginger, tomato puree, green chillies, tomatoes, coriander powder, turmeric powder, chilli powder and salt to taste.
• Stir and add drops of water to make the sauce into dropping consistency.
• Let the sauce simmer over low heat for 20 mins. and keep stirring frequently.
• Lay the fish and potato chips in an ovenproof dish and pour the sauce over.
• Garnish with chopped coriander.
• Heat through in a moderately hot oven (180 deg C) before serving.