Heat the first 1/4 cup olive oil in a saucepan over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and sauté for another 1 to 2 minutes.
Stir in the tomatoes, vinegar, olives, capers, bay leaf, salt and pepper. Simmer for 10 to 15 minutes until somewhat reduced.
Heat the remaining olive oil in a saute pan or skillet over medium high flame. Season the fish with salt and pepper and saute on both sides until both sides are lightly browned.
Pour the prepared sauce over the fish and simmer until the fish is cooked through, about 6 to 8 minutes.
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
- Eggs Boiled, peeled And Grated 4
- Fresh mint leaves chopped 1 medium
- Green chillies chopped 2
- Fresh mint leaves chopped 10-12
- Fresh coriander leaves chopped 1 tablespoon
- Gram flour (besan) 2 tablespoons
- Garam masala powder 1/2 teaspoon
- Lemon juice 1/2 teaspoon
- Salt to taste
- Chaat masala 1 teaspoon
- Oil to shallow fry
Method
Put the eggs, onion, green chillies, mint leaves, coriander leaves, gram flour, garam masala powder, lemon juice, salt and chaat masala in a deep bowl and mix well.
