1. Simmer the sliced tomatoes, garlic and onions with 1 � teaspoonfuls salt for 15 to 20 minutes or till the onions are cooked.
2. Pass through a strainer.
3. Heat 30 gms. ghee, add red pepper, arrowroot dissolved in 120 gm. water and the vinegar.
4. Simmer for a few minutes or till the sauce becomes thick.
5. Season to taste and add the tomato colouring.

For Cooking the Fish:

1. Wash, wipe and cut the fish into neat pieces (3� x 4� or 8 x 10 cms).
2. Steam the button onions and fry lightly in 60 gms. ghee.
3. Remove the onions.
4. Add red pepper, slices of fish and the salt and simmer till it is three-quarters cooked.
5. Mix the tomato sauce, sliced ginger, green chillies and button onions.
6. Simmer till the fish is tender and the sauce penetrates into the fish.
7. Remove the fish from the sauce and keep it hot.
8. Cook the remaining sauce till it thickens.
9. Add wedges or tomatoes, boil to heat through and pour the sauce over the fish.
10. Serve hot, bordered with potato fingers and garnished with the parsley or mint sprigs.