| • | Cut the fillets in about 4cm size.
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| • | Rub the fish with turmeric and table salt and set up aside for 10-15 minutes.
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| • | Heat the oil in a non-stick frying cooking pan all over a normal flame.
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| • | Put in the fish pieces and brownish lightly on all sides.
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| • | Gently lift the fish aside of the oil and put it on a plate. Turn off the heat.
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| • | Combine the ground coriander seeds, the cumin, ginger, 1 tablespoon turmeric,chilli powder (cayenne pepper) and 1/2 tablespoon of table salt in a little bowl.
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| • | Add 3 tbsp of water and mix.
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| • | Left only 5/6 tbsp of oil in the frying cooking pan and heat up it all over a normal flame.
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| • | Now add kalonji and afterward a few seconds later, put in the reddish chillies.
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| • | As soon as they darken a bit, put in the bay leaves.
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| • | When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
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| • | Add the spice paste. Stir and fry it for about 1 minute.
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| • | Now put in the fish in a individual layer in a cooking pan with 1 cup of water.
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| • | Lay the green chillis all over the fish.
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| • | Simmer all over a normal heat up for 2 minutes.
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| • | Spoon the sauce all over the fish pieces, cover it and cook the fish for 10-15 minutes.
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| • | Serve.
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