Ingredients:

1. 2 medium pomfret (washed, cleaned and cut)
2. 4 tbsp Nellon Fish Masala
3. ½ inch ginger (roughly chopped)
4. 1 tsp curry leaves
5. ¼ tsp fenugreek seeds
6. 15 gm kokum (soaked in water)
7. ¼ tsp mustard seeds
8. 1 small onion (roughly chopped)
9. 2 green chillies (roughly chopped)

Preparation:

Step 1
Combine Nellon Fish Masala with onions, green chillies and a little water to make a thick paste. Keep aside.
Step 2
Heat oil in a pan and splutter mustard seeds, fenugreek seeds, chopped ginger, and curry leaves. Stir fry for 30 seconds.
Step 3
Add the prepared paste of Nellon Fish Masala, and fry for a minute until the raw smell is gone.
Step 4
Now add water along with soaked kokum. Let it boil.
Step 5
Simmer and add salt followed by fish pieces. Cover and cook on low heat for five minutes.
Step 6
Transfer to a bowl, garnish with curry leaves and serve hot.