It is not a common combination but they work well. Especially when team up with some rice and sambhar.
While I used the large Bajji Peppers, you can bell peppers as well. The small fenugreek leaves are my favorite but you can also use the large ones. Any fish will do. Here I used black pomfret. Just some ginger garlic paste, turmeric, red chilly powder and coriander powder with salt rubbed on the fish along with some coconut oil.
First coat the pan with coconut oil and once its hot, carefully place the fish in it. Let it sizzle for a couple of mins on medium heat. Once the color on the skin changes beyond the half way line, check if the fish is able to get free on its own. Do not force it using your spatula. That will break the fish. When its cooked, the fish will release itself from the pan with just a little help from the spatula. Once turned let it cook for just a few mins and then remove it from the pan.
In the same pan add the peppers and cook them on a high heat. The idea is to slightly char them. Then add the fenugreek leaves and cook till they are slightly wilted. Add corainder powder and freshly ground black pepper.
Once they are almost cooked, place the fish on top of this and cook covered on low flame for about 7-8 mins.
Serve hot and enjoy an interesting blend of flavors.