- Pomfret fish – small- 8 pieces
- Onion – 1 cup, chopped
- Garlic paste- 2 tsp
- Ground Methi seeds – 1/2 tsp
- Kashmiri chilli powder – 1 tbsp
- Desiccated coconut – 4 tbsp
- Coriander powder – 2 tsp
- Ginger paste – 1 tbsp
- Curry leaves – 1 sprig
- Salt, turmeric
- Juice of 1/2 lemon
Smear salt and turmeric onto the fish and fry them lightly.
In the same pan, fry the onion lightly.
Mix the garlic paste, chilli powder, green chilli paste, coriander powder, turmeric powder, coconut powder with methi seed powder. Add a splash of water to make a paste.
Add the masala paste to the onions and stir frequently for 5 minutes. Sprinkle some water if necessary to prevent the masalas sticking to the pan.
Add the ginger paste and cook for 2 more minutes. Add the curry leaves too.
Then add 2 cups of water and bring it to boil. Gently slide the fishes into the gravy and mix carefully.
Add the juice of the lemon along with salt. Continue till the fish is cooked.
Serve with white rice.