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If using whole fishes clean their stomach and remove gills.
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Marinate the fishes in turmeric and salt.
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Heat mustard oil in a pan till smoking hot.Make sure the pan is uniformly greased with oil.Otherwise the fishes will stick.
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If you are not using mustard oil ,don't smoke the oil.
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add the fishes one by one frying them uniformly and take them out carefully.
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Make a paste of curry leaves and 1 green chilly
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Add dry red chilies and crushed garlic.
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Add the curry leaves paste and saute.
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Add a pinch of turmeric powder and salt to taste.
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Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame.
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When the rawness of the spices and herbs disappear,add the fishes and simmer for 5 minutes in the gravy on low flame.
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Serve hot with steamed rice.