• 1 large white onion, rough chopped
• 10 garlic cloves
• 3 inch piece of ginger
• 1/3 cup extra light olive oil
• 2 teaspoons ajwain
• 1 cup tomato puree
• 3 cups fish or chicken stock
• Salt
• ½ teaspoon cayenne pepper
• 1 teaspoon turmeric

Process the onion, garlic and ginger till smooth. Heat the oil in a large saucepan and add the ajwain seeds. Saute for 30 seconds or till the seeds begin to sizzle. Add the processed onion mixture and sauté on a medium heat for 10 to 15 minutes making sure the mixture does not stick to the pan and burn. Add the tomato puree and sauté for another 10 to 15 minutes on medium heat. Add the fish or chicken stock, mix well, and bring to a boil. Simmer the sauce on medium heat for 15 minutes. Add the cayenne pepper and salt. Keep aside.

• 2 pounds tilapia, cut into 3 to 4 inch pieces
• 2 teaspoons salt
• 1 teaspoon garlic powder
• Juice of one lemon

Add the tilapia pieces in a mixing bowl and add the salt, garlic powder and lemon juice. Mix well and keep aside for 30 minutes.

• 2 tablespoons extra light olive oil
• 1 tablespoon dry fenugreek (kasuri methi) for garnish

In a large non-stick frying pan, heat the olive oil and brown the fish pieces in small batches. About 30 seconds on each side or till golden brown. Add the browned fish pieces into the simmering sauce. Cook for about 5 minutes and adjust seasoning. Garnish with dry fenugreek. Serve with rice.