This fish is a family favourite. So when I find them, I invariably pick them up. If you are not planning on frying this fish, then clean it multiple times using a sharp knife. Like a razor blade to remove all the scales. If frying then you can get away with the few leftover scales since they will become crispy.
Fry two medium sized chopped onions in oil. Add a tablespoon of ginger garlic paste with three chillies. Once the raw edge is gone add two tomatoes, half a teaspoon of turmeric and a tablespoon of coriander powder. Season with salt.
Add enough water to make a gravy and bring to a boil. Carefully place the fish without stacking. Cook covered on low heat for four minutes. Open and sprinkle chopped coriander. Cook uncovered but keep shaking the pan instead of using a spoon. It’s a delicate fish and we want to handle it with a lot of love.
Goes great with hot rice.