Fish fillet cut into 2 inch pieces 2,
Coconut grated 1/4 cup,
Fennel seeds (saunf) 1 teaspoon,
Onion 2 small,
Turmeric powder 1 teaspoon,
Red chilli powder 3 teaspoons,
Salt to taste,
Curry leaves a few,
Oil 2 tablespoons,
Coriander leaves chopped 2 tablespoons
1- Clean the fish pieces well and keep aside. Crush the fennel seeds and keep aside. Grind the coconut, onions into a fine paste and keep aside.
2- Put the fish pieces in a bowl, add the coconut paste, crushed fennel seeds, turmeric powder, and red chili powder, salt, curry leaves and mix well. Marinate this for 1/2 an hour in refrigerator.
3- Heat 2 tsp oil in a kadai, put the fish pieces 2 at a time and keep on medium flame. Add oil on sides and cover, Cook for 3-5 minutes.
4- Uncover and turn the fish to the other side, add oil on the sides and cover. Cook for 3 minutes.
5- Remove the lid and roast till golden brown and garnish with coriander leaves.