Ingredients:
Pomfret Fillets – 350 gms
Oil – 1 tblsp
Mustard Seeds – 1/2 tblsp
Curry Leaves – 5
Onion – 1/2 large or 1 small, chopped
Garlic – 1 tsp, chopped
Tomatoes – 1 large or 2 small, chopped
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Yogurt – 1/2 cup, whisked
Coriander Leaves – 1 tblsp, chopped
Salt as per taste
For the Marinade:
Salt – 1/4 tsp
Turmeric Powder – 1/4 tsp
Lime Juice – 1 1/2 tblsp
Method:
1. Wash the fish thoroughly.
2. Mix the marinade ingredients and rub into fish.
3. Keep aside for 20 minutes.
4. Heat oil in a heavy frying pan.
5. Fry the fish over moderate heat till golden brown.
6. Remove, drain and keep aside.
7. Add mustard seeds and curry leaves to pan.
8. When they splutter, add onions and garlic.
9. Saute them over moderate heat till onion is translucent.
10. Add the tomatoes and cook, stirring time to time, till oil floats to the surface.
11. Add the masala powders and stir.
12. Add the yogurt and salt.
13. Bring to a boil.
14. Lower heat and simmer for about 4 to 8 minutes.
15. Put the fish into gravy and simmer for another 4 to 6 minutes.
16. Stir gently.
17. Arrange fish on a serving dish.
18. Pour the gravy on top.
19. Garnish with coriander leaves.
20. Serve hot.
