Kerala Style Pomfret Fish Curry

  Wash the fish and marinate them with turmeric and salt and keep aside for 30 minutes.

  Now make a smooth paste with onion, ginger, garlic, 2 green chilies & grated coconut.

  Now heat oil in a non-stick pan and fry the fish lightly ( in original recipe fish should not be fried, but I don't like raw fish in may gravy) .

  In the same oil add mustard and fenugreek seeds, fry them till they splatter. Now add curry leaves and the onion,ginger, garlic, green chili & grated coconut paste. Add some salt and fry till the paste changes color.

  When it starts changing color add turmeric, both red chili powder, coriander powder and little water to the pan and fry till masala leaves oil.

  When the masala starts leaving oil add the gambooge soaked water and additional 1 cup water and bring the gravy to a nice boil.

  When the gravy starts boiling add the fried fish, green chilies and some curry leaves.

  After 10 minutes of boiling off the oven and serve the fish curry with steamed rice.