1. Heat the oil in a pan and lightly brown the onion.

2. Put the garlic, ginger, chillies and curry leaves in a blender (or finely chop) and then fry with the onion.

3. Put the tomatoes in hot water for a few minutes, remove the skins and finely chop.

4. Add the tomatoes to the mixture.  Cover and simmer until it thickens (about 30 minutes).  It needs to slightly stick to the pan.

5. Stir and add half a cup of water.

6. Deep fry the fish steaks in a frying pan or fryer.  Remove and add to the sauce.

7. Cover the fish with the sauce, adding extra water if needed to make sure the steaks are covered.

8. Simmer for a further 10 minutes and serve topped with fresh, chopped coriander leaves.

9. Eat with rice, boiled potatoes or crusty bread and salad.

Ingredients

4 fish steaks (dorado)

1 onion, chopped

2 garlic cloves

1 small piece of ginger

5-6 green curry leaves

2 green chillies (to taste)

1 kg/2.2 lbs tomatoes

1 tablespoon cooking oil

½ cup/120 ml/4 fl oz water

A few fresh coriander leaves,

chopped