- Medium sized Pomfret Fish – 3
- Coconut Milk – 1 Cup
- Tomato Sauce – 2 tbsp
- Onion Paste – 2 tbsp
- Green chilli paste – 1 tsp
- Kashmiri Mirch Powder – 1 tbsp
- Curry leaves – 8-10
- Whole mustard – a pinch
- Sugar – 1 tsp
- Salt and Turmeric – as required.
Add some more oil to the pan and add the whole mustard and curry leaves. Now add the onion paste & green chilli paste and fry well. Add the tomato sauce, salt, chilli powder and turmeric and continue stirring with a sprinkle of water , if needed.
Add the coconut milk and mix well with the masalas over very low heat.
Add the fish pieces and cook covered till the fishes are cooked thoroughly.
Sprinkle 1 tsp of sugar and some whole green chilli and serve with plain rice.