Fish: 300gms (king fish) (cut into medium sized pieces)
Onion: 2 (can replace by shallots)
Garlic cloves: 2
Ginger: 1/2” piece
Lemon juice: 1 lemon
Kashmiri Chilli powder: 2 tbsp
Coconut oil: 4 tbsp
Curry leaves: few
Method Of Preparation
In a blender add onion, garlic, ginger, lemon juice, chilli powder and salt. Blend this to the smooth paste.
Marinate the fish with the blended paste. Keep aside for 2 hours.
Heat a wide non stick pan add 1 tsp oil and add the marinated fish to it.
Close with a lid and keep in low flame, so that the masala and fish gets cooked.
Open the lid and increase the flame stir gently but frequently till you get the gravy coated well with the fish.
When done switch off the flame and add curry leaves and coconut oil and close with the lid.
Serve after 5 minutes with rice or roti.
Note: Important to take a wide non stick pan, while stirring stir gently. Don’t use soft fish like Pomfret