Ingredients

  • 1 kg pomphret, surmai or any white fish
  • 1-1/2 bunch fresh coriander leaves
  • 8 large green chilies
  • 25 g garlic
  • 4 tbsp instant coconut powder
  • 1/2 tbsp fenugreek seeds
  • 225 g yogurt
  • 4 tbsp oil
  • 2-3 stalks curry patta
  • 150 ml water
  • Salt to taste

Preparation

  1. Slice fish into 1-11/2 inch slices, and wash. Finely grind coriander
    leaves, chilies and garlic.
  2. Heat oil, add fenugreek seeds, immediately add ground paste and salt and
    stir.
  3. Add water and cook on low heat, stirring continuously; add more water
    when needed until the masala is cooked and a distinct aroma emanates.
  4. Add fish, coat with masala taking care not to break the fish slices. Mix
    coconut powder with hot water and stir into fish. Simmer for 10 minutes or
    until fish is cooked.
  5. To serve, heat fish, place in dish and pour whipped yogurt over it.
    Gently shake the dish in order to mix the yogurt with the fish.
  6. Serve immediately with plain yellow khichri.
  7. Do not reheat.

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