pomfret, or any fish fillets
masala paste and gravy
refined vegetable oil
button onions, sliced
A few curry
1 cup thick
Clean fish in salted water. If using whole fish, make gashes on both sides.
Rub the fish well with pepper powder, turmeric powder and salt. Marinate for 1 hour.
Grind the coriander, chilli, turmeric and pepper powders with a little water to make masala paste.
In a pan, heat 4 tsp oil and sauté button onions, garlic, green chillies and curry leaves.
Remove from the pan and keep aside.
Fry the fish lightly in the same oil and keep aside.
Add 2 tsp oil. Splutter mustard seeds. Add the masala paste and sauté until the aroma seems right.
Add fish and coconut milk.
Add sautéed button onions, garlic, green chillies and curry leaves. Simmer on low heat until fish is coated with gravy.
Wrap each fish in a piece of plantain leaf or greased foil. Tie securely and bake at 350F for 20 minutes. Serve hot.