Wash and dry the fish slices. Marinate the fish with the salt, turmeric
and chili powder for 1/2 an hour.

Heat 2 tbsp oil over medium heat and when hot, put in the fennel and mustard seeds.

As soon as the mustard seeds pop, add the onions and garlic and ginger root.

Sauté until the onions are light brown.

Then add the 2 tsp of cumin and the green chili.

Stir and then add the tomatoes, the rest of the cumin and the garam masala.

Boil and then simmer covered for 15 minutes on low.

Pre heat oven to 180˚C. Heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides.

Put the fish in a baking dish. Now just pour the sauce over and bake uncovered for 15 minutes or until the fish is cooked.