La Pouisson en tomate with crushed potatoes

Ingredients

• good quality fish like baramundi ( more flesh the better)
• 2 medium size carrots
• 2 medium size potatoes
• 2 tomatoes
• 1 green chili
• 1 clove of garlic
• curry leaves
• salt and pepper
• rock salt
• pinch of chili powder
• butter

Method
La Pouisson en Tomate

• First cut the fish pin bone it and fillet them into even sized chunks ( ask your fishmonger if you don't prefer to do yourself)
• Next score the fish on an angle and rub them with black pepper and rock salt, then heat some oil ( vegetable), when the oil is hot place the fish and allow it to caramelize turning it on both sides.
• Next while the fish is caramelizing add the clove garlic, green chili ( split in half) and tomatoes ( coarsely chopped) and add more salt if preferred, just sprinkle some chili powder around.
• allow the fish to cook for another 10 - 12 minutes ( 5 - 6 mins on each side) and add some butter to add more flavor and take the pan off the heat
• add a dash of lemon juice

Crushed Potatoes and Carrots

• Clean the Carrots and potatoes and cook them in water until soft and tender
• Crush the potatoes and carrots, then add some salt and pepper along with a small knob of butter for flavor.
• to serve place couple of pieces of fish on a plate and the tomatoes on top with the addition of the crushed veggies on the side.