Ingredients non vegetarian 4 servings

• ½ kg of pomfret fish (sliced into medium pieces)

• ½ coconut grated
• ½ cup of coconut oil
• 1 tsp of cumin seeds

• 160 gm of shallot
• 1 inch piece of ginger
• 5-6 green chillies
• ½ cup curry leaves
• 1 tsp turmeric powder
• salt to taste

Directions

1. Gently crush together the ingredients for marination and marinate the fish pieces in it at least for half an hour.
2. Remove the fish pieces from the marination and shallow fry them in a tawa
3. Add a little water to the coconut in a mixer and extract at least half a bowl of coconut milk
4. Heat oil in a pan, splutter in the cumin seeds and the left over marination mixture
5. Arrange the fried fish pieces in the pan and pour in the coconut milk
6. Remove from fire as the cocunut milk starts to boil [can leave it boiling for 10-15 seconds]
7. Garnish with coriander leaves and serve

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