Neymeen curry(seer fish curry)

Seer fish steaks 1 kg, cleaned, washed, drained, marinate with 2 tsp., Kashmir chilly powder and
salt to taste. Refrigerate for 3 hrs.
Onion 1,thinly sliced, green chilly 5, silted, ginger 2inch, garlic cloves 6, both thinly sliced,
coconut milk thin 2cups, thick 1/2cup, Kashmir chilly powder 2tspn, coriander powder 1tspn,
turmeric powder 1/3tspn,fenugreek powder 1/2tsp., curry leaf 2 sprigs, coconut oil 2tblspn,
gamboge (kudam puli) 6cloves, tomato 2, cut into rings.
Heat oil in shallow wok, drop in half curry leaves, allow to splatter, add onion, sauté till light
brown, add ginger, garlic, green chilly, sauté till aroma spreads, add chilly, coriander, turmeric

powders, stir for 30 secs, add gamboge thin coconut milk, allow to boil. At boiling point add fish pcs,
allow to cook, adjust salt, when gravy thickens, simmer flame add thick milk, fenugreek powder, swirl the wok, add balance curry leaves, tomato rings, swirl to spread gravy over tomato rings.

Serve after 2 hrs.