4 fillets Pomfret
2 tsp Turmeric
1 tbsp Cumin Seed
1 tbsp Coriander Seed
1 tbsp Mustard Seed
1 tsp Chilli Powder
4 Green Chilis, split and deseeded
4-5 tbsp vegetable oil
Salt to taste
Lay fish fillets on plate and sprinkle with turmeric and a little salt. Massage into fish and set aside.
In a dry pan, toast the cumin, coriander and mustard seeds until they start to pop. Take off heat and put in cold container to cool down.
Use a blender to process tomato, half of green chilis and chilli powder. Set aside.
On heated skillet, warm half of oil and fry the fish for a minute then flip, cooking for another 30 seconds. Transfer to a plate to be cooked fully in curry sauce.
Grind cooled spices. Transfer to bowl and make a paste using the remaining oil. Add to hot pan and fry for 30 seconds, then add remaining green chilis.
Add tomato mix and add 1 cup of water to deglaze, stirring gently. Once sauce thickens slightly, add fish and simmer for 1 minute.
Serve with cooked basmati rice and steamed green vegetables.