91.   Too, in all the sources for this recipe, there was confusion over when to add the tomatoes and to what.

92.   Typically, you make it by coloring a little garlic or onion in oil, then adding crushed tomatoes and cooking over medium-high heat.

93.   When butter melts or oil is hot, add tomatoes and turn heat to high.

94.   When the garlic sizzles and the anchovies break up, add the tomatoes.

95.   While this is happening add the tomato, celery, brown sugar, catsup and water to the bowl containing the leftover marinade.

96.   Add tomatoes and saute for another five minutes.

97.   Lower heat, add tomatoes and simmer for six to seven minutes until fish is cooked and brinjals are tender.