Black pearl spot roast ( Karmeen roast )

Black pearl spot fish is a speciality of Kerala , found in backwaters.

Black pearl spot fish medium large 1, cleaned and cut into 4 pieces.
Turmeric powder a pinch, pepper powder 1/4 tsp., chilly powder 1/4 tsp., salt to taste, coriander powder 1/4 tsp.
Mix the ingredients together and dust on the fish pieces. Refrigerate for 3 hours.

Cooking oil 1 tbsp.
Heat oil, just fry both sides of fish pieces, keep aside.
Onion 1, garlic cloves 5, green chilly 2, all three thinly sliced, ginger paste 1 tsp., gamboge 1 clove, Kashmir chilly powder 1 tsp., tomato 1, sliced, fenugreek powder 1/4 tsp., cooking oil as required, salt to taste.
In the fish fried pan, heat oil, drop in onion, garlic, sauté till aroma spreads, add ginger paste, gamboge and green chilly, sauté till half cooked, add tomato and chilly powder, stir for 30 seconds,
add  a little water, allow to boil, adjust salt, add fish pieces, simmer flame, turn upside down to sink in the gravy. Add fenugreek powder swirl the pan. Serve in a fish shape plate, as a whole fish.
Serve with bread, appam, idiappam and puttu.