Ingredients

1. Pompfret fish – 500 to 600 gms or 1 medium size fish

For paste

2. Tomatoes (big) – 3
3. Coriander leaves – 1/2 cup
4. Green chillies – 3

For gravy

5. Oil – 5 tbsp or more
6. Green cardamom – 6
7. Bay leaves – 3
8. Ginger and garlic paste - 1 1/2 tsp
9. Chilli powder – 1 tsp
10. Coriander powder – 1 tbsp
11. Salt - as per taste
12. Turmeric powder – 1/4 tsp
13. Kasoori methi (crushed) – 1 1/2 to 2 tsp
14. Water – 1/2 cup or more

Method

1. Grind tomatoes, green chillies and coriander leaves to a fine paste. Water can be added, if required.
2. Preheat a vessel and add oil. When it gets warm add green cardamom and bay leaf. Saute for a few seconds.
3. Add the ground paste and mix well. Cook for 3 to 4 mins. Add all the spice powders, kasoori methi and salt. Mix well.
4. Add the water required for the curry. Close the lid and cook for 5 mins.
5. Cook the curry until the oil separates. Stir occasionally.
6. Add the fish pieces. Mix well and close the lid.
7. Cook for 10 to 12 mins on a medium flame or until the fish pieces are cooked well and the oil has separated from the curry.
8. Occasionally shake or swirl the vessel instead of using a spoon to stir.
9. Close the lid and simmer for about 10 mins. Then switch off and let it rest for a while.
10. Serve with plain rice/jeera rice/roti/naan.

Notes

1. Add chillies as per its spiciness.
2. If you want more gravy, use more tomatoes.
3. Crush or rub the kasoori methi (dry fenugreek leaves) in between the palms before adding to the gravy. This releases the flavour and aroma.
4. If the gravy is very thick, add a little water and cook.
5. You can use boneless fillets too.