Ingredients For Marination: 500-600 gm� � � � � � � �Whole Himalayan Trout 1 tsp� � � � � � � � � � � � � Turmeric Powder 1tsp� � � � � � � � � � � � � �Lemon Juice To taste� � � � � � � � � � � Salt For Gravy: 1 pc� � � � � � � � � � � � � �Large Onion, thinly sliced 1 pc� � � � � � � � � � � � � �Medium Tomato, sliced 1 pc� � � � � � � � � � � � � �Medium Capsicum, sliced 1-inch pc� � � � � � � � � � Ginger, crushed 2 cloves� � � � � � � � � � �Garlic, crushed 1tsp� � � � � � � � � � � � � Black Pepper Powder 3 cup� � � � � � � � � � � � Thick Coconut Milk � tsp� � � � � � � � � � � � Mustard Seeds 2pc� � � � � � � � � � � � � �Spring Curry Leaves 2-3 pc� � � � � � � � � � � �Slit Green Chilly 1tsp� � � � � � � � � � � � � Tamarind Pulp 2tbsp� � � � � � � � � � � � Coconut Oil To taste� � � � � � � � � � �Salt Method

• Wash and clean the fish and pat dry it.
• Marinade the fish with marinade ingredients listed above and set aside for 15-20 minutes.
• Heat oil in a pan and slightly fry marinated fish on a medium heat and keep it aside.
• Heat a pan and pour required coconut oil.
• Splutter the mustard seeds; add the ginger, garlic and saut� for a minute.
• Add the sliced onion, curry leaves, green chilies and saut� till it becomes soft and translucent.
• Add the sliced tomatoes and saut� for a minute. (Note: Do not mash the tomato)
• Add the slice green capsicum and saut� for minutes (Note: Do not mash the tomato)
• Add the pepper powder
• Add the fried fish carefully, add half cup of water by adding tamarind pulp and simmer for another few minutes.
• Now pour the thick coconut milk, let it cook slowly for some time until the fish completely absorbs it and remove from fire and serve the fish curry with steamed rice.