Sprinkle a little salt and vinegar on the fish and leave for
ten minutes, and then wash in cold water. In a wide shallow
pan heat oil with cloves and fenugreek. Beat yogurt with
ginger/ garlic paste and dry spices, add to the oil and fry
for a few minutes. Meanwhile, in a little oil fry the fish
fillets in a separate frying pan till golden, then add to
the frying spices, spread out the fish pieces in the pan.
Put
green chillies; curry patta and lemon juice on top along
with 1 1/2 cup of hot water. Do not use a spoon to stir. Hold
the pan with potholders and gently tilt from side to side to
prevent fish from sticking. When oil rises to the surface
put the pan on tawa on low heat. Sprinkle with fresh
coriander. Serve hot with rice and chapatti.
