Pomfret in Coconut Milk

Grind the onion, ginger, garlic and green chilies into a paste. Keep aside. Marinate the fish pieces with lime juice and a pinch of salt for 10 minutes.

Heat oil in a pan and temper with mustard seeds and curry leaves. After it stops spluttering, add the ground paste, turmeric powder and coriander powder.

Saute till the oil separates. Then add the coconut milk, water and salt. Bring it to a boil and drop in the fish pieces.

Cover and simmer on a low flame for 5-6 minutes. When done, switch off the flame and serve, garnished with coriander leaves.