- Pomfret Fish – medium, 4
- Onion – 2, grated
- Ginger paste – 1 tsp
- Garlic Paste – 1 tbsp
- Tomato ketchup – 1 tbsp
- Kashmiri Chilli Powder – 1 tbsp
- Bay leaf – 2
- Whole garam masala – 2 each
- Whole red chilli – 2
- Cumin Powder – 1 tsp
- Whole cumin – a pinch
- Green chilli – 2, May add spme mopre, if you like
- Salt and turmeric – as required
Marinate the fish with a pinch of salt and turmeric and fry lightly.
Add oil in the pan. When it is hot, add the bay leaf and whole garam masala with a pinch of whole cumin. Lower the heat and add the onion paste. After some time, add the ginger garlic paste along with cumin power,kashmiri chilli powder, tomato ketchup, salt and turmeric powder. Fry the masalas over low heat till it releases nice aroma and oil comes out of it.
Once masalas are done, add a cup of hot water and mix well with the masalas.
When the water starts boiling, add the fried fish pieces.
Cook over low heat for 10 minutes till the fishes are cooked and the gravy thickens. Add sliced green chilli. Adjust the seasoning. Garnish with chopped coriander leaves and serve.
Note: I have used tomato ketchup since fresh tomato was not readily available in my pantry. You can use 1 – 2 fresh tomato instead of ketchup.