Ingredients:
Fresh fenugreek: Few leaves
Coriander leaves: Few leaves
Garlic flakes: 5-6
Ginger: 1/2 inch piece
Green chillies: 3-4
Turmeric: 1/2 ts
Coriander powder: 1 ts
Salt: Ss per taste
Tomatoes: 2-3
Oil: 1 tb
Fish

The Steps:
Preparation :
1)  Wash the fish and marinate it with salt and turmeric, keep aside
for 1/2 an hour.
2)  Again wash and deep fry in 1 tb oil.
3)  Make sure the oil is really hot before you put the fish or else
the fish will stick to the base of the pan.
4)  Fry the fish till golden brown in colour and keep it aside.
5)  Wash fenugreek and squeeze it completely and remove all the water
from it.
6)  Now finely chop the fenugreek and washed coriander leaves and
grind them along with garlic, ginger and green chillies.
7)  Heat some oil in the pan and add all of the above and cook
slightly on low flame.
8)  Now add all the dry masalas and salt and cook on low flame for few
more mins.
9)  Then add finely chopped tomatoes and cook till ghee oozes out.
10) Now add the fried fish and turn on both sides.
11) Cook for 5-6 mins more.
12) Finally add jeera powder, elaichi powder before serving.
13) For gravy, add water in the mixture before adding the fried fish
and boil it well so that the mixture is blended well to add fish and
cook as above.

Calories: 175 per serving

Suggested Accompaniments:
Rice or rotis

Left - Over Ideas :
1) Cook the gravy till dry.
2) Debone the fish and add boiled and mashed potatoes.
3) Shape into cutlets, shallow-fry till done.