This dish takes about 25 minutes toprepare. Heat the oil in a frying
pan. Add the mustard seeds and curry leaves, then remove the pan from
the heat, cover it and leave to cool for 2 minutes.

Meanwhile, puree the chopped coriander, chillies and yogurt in a
liquidiser. Arrange the fish fillets in an ovenproof dish and pour the
yogurt mixture over them. Handle the fillets carefully to prevent them
from break-ing up. Top with the spices and oil, adding seasoning to
taste.

Bake in a moderate oven (180c, 350F, gas 4) for 45 minutes.

Serve immediately.

Stichworte: Fisch