500 gms Kingfish
1 tbsp garlic paste
1 tsp ginger paste
2 green chilies
5-6 seeds methi
10-12 curry leaves
1/4 cup chickpeas flour ( besan)
1 tsp red chili powder
1/2 tsp Kashmiri red chili powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 1/2 tbsp Coriander powder
Salt to taste
Take besan on plate add little salt and mix. Lightly coat each slice of fish with besan. Heat 2 tbsp of oil and fry the fish until it turns light golden. You don’t have to completely cook the fish as it will cook again in the salan. Keep it aside.
Heat oil in the wok, add methi seeds curry leaves let fry for a minute then add the onion mix paste and sauté it was 4-5 minutes over medium heat. Until the water evaporates and the onion paste is light brown.
Add kokum, chili powder, cumin powder, turmeric powder and coriander powder and salt with half cup water. Let it cook in low heat until the rawness goes, if required add more water. This will take around 5-7 minutes.
Serve hot with steamed rice or roti.