Ingredients:

Pomfret 1 ½ kg (whole)
Fresh coriander leaves 2 bunches
Green chilies 10
Juice of lemons 4
Garlic 1 pod
Tomatoes 2 finely chopped
Curry leaves 6
Salt to taste
Vinegar 3 tbsp
Cooking oil for frying

Method:

Clean fish with salt and one tablespoon vinegar. Marinate fish with half of the lemon juice for 1 hour. Grind the tomatoes, garlic, green chilies and coriander leaves. Fry this mixture in one-tablespoon oil and then add the remaining lemon juice. Lightly deep-fry the marinated fish and then spread the green spice on it. Add curry leaves and simmer for a little while, sprinkle with a little lemon juice and serve.

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