- Pomfret Fish cut into 1 cm thick slices.
- One teaspoon each of pepper and cumin.
- One medium sized onion.
- Two tomatoes.
- One Green chilly.
- A big bunch of coriander leaves with their stems.
- One tablespoon Ginger-Garlic paste.
- Turmeric powder.
- Mustard oil.
In a blender first grind the cumin and pepper. Then add the chopped onion and tomato. After blending them, add the chopped green chilly and coriander. Doing it in stages will prevent the mixie jar from getting jammed.
Heat oil and fry the ginger garlic paste till its fragrant. Sprinkle turmeric powder. Switch to low heat. Carefully place the fish pieces. You can use a spoon but its much better to use your fingers to rub the fish into the oil. Coat one side, flip it around. Be very careful when doing this. But the effect is much better than using a spatula. The fish will start changing color as it cooks. When more than 60-70 percent of the color has changed, remove and keep aside.
Add the ground up masala and cook on medium heat. Season with salt. When the raw smell of the onion has dissipated, carefully add the fish. Cover it with the masala and cook covered on low heat for about 10-12 mins.
Serve hot with rotis or rice.