1 kg pomphret, surmai or any white fish
1½ bunch fresh coriander leaves
8 large green chillies
25 g garlic
4 tbsp instant coconut powder
½ tbsp fenugreek seeds
225 g yogurt
4 tbsp oil
2-3 stalks curry parta
150 ml water
salt to taste
Slice fish into 1-1½ inch slices, and wash. Finely grind coriander leaves, chillies and garlic.
Heat oil, add fenugreek seeds, immediately add ground paste and salt and stir. Add water and cook on low heat, stirring continuously; add more water when needed until the masala is cooked and a distinct aroma emanates. Add fish, coat with masala taking care not to break the fish slices. Mix coconut powder with hot water and stir into fish. Simmer for 10 minutes or until fish is cooked.
To serve, heat fish, place in dish and pour whipped yogurt over it. Gently shake the dish in order to mix the yogurt with the fish. Serve immediately with plain yellow khicbri.
Do not rebeat.