- Marinate the rohu fish. Add some lemon juice, garlic, turmeric, and red chilly in a small bowl; pour it over the fish fillets. Cover it with plastic wrap and keep it in a fridge for 15 minutes.
- After 15-20 minutes, take out the rohu fish and heat some oil in the pan. Now slightly pan fry the marinated rohu fish for a few minutes, remove it from the pan, and keep warm.
- Chop ginger and garlic cloves.
- Take some tomatoes and grind them until they turn into a thick tomato puree.
- Now, Heat 2 spoons of olive oil in a pan and fry the ginger mixture for 1 minute until it turns golden brown.
- Add the tomato puree to the ginger paste.
- Add two spoons of chilli sauce and ¼ cup of white wine to it.
- Now add one tablespoon of soy sauce.
- Simmer for 5 minutes.
- Put the fish back into the pan and heat.
