PREPARATION

1. In a mixing bowl, add 400 grams pomfret fish, 1/2 teaspoon salt, 1/2 teaspoon turmeric and mix it well.

2. Marinate the fish for 30 minutes.

3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

4. Drain it on an absorbent paper. Keep side.

5. In a bowl, add 1 1/2 tablespoons poppy seeds, 60 milliliters warm water and soak for 2 hours.

6. In a another bowl, add 2 tablespoons cashews, 60 milliliters warm water and soak for 1 hour.

7. In a blender, add 45 grams coconut, 1 1/2 tablespoons ginger, soaked cashews, soaked poppy seeds and blend it into a paste.

8. Heat 40 milliliters oil in a pan, add 150 grams onions and fry until it turns golden brown in color.

9. Heat 2 tablespoons oil in a heavy pot, add 1/4 teaspoon asafoetida, 1/2 teaspoon cumin and stir well.

10. Now, add the blended mixture in it and stir well.

11. Add 1/2 teaspoon turmeric and mix it well.

12. Then, add 1 1/2 teaspoons red chili, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt and mix it well.

13. Add 230 milliliters water and mix it well.

14. Bring it to a boil.

15. Add the fried onions and fish in it.

16. Mix it well.

17. Cook for 5 - 7 minutes on medium heat.

18. Add 1 tablespoon fresh cream and mix it well.

19. Garnish with coriander.

20. Serve hot with naan or rice.