Snapper head with celery and sweet pepper

Fresh Snapper head 1, halved, celery 2 sticks, cut into 21/2 inch sticks, sweet pepper red and orange,
2 each, cut into diagonal pieces, onion small 1, sliced, ginger garlic paste 1 tsp., salt to taste,
coconut oil 1 tbsp., paprika powder 1/2 tsp., fenugreek powder a pinch.
Heat oil in a shallow pan, drop in onion, sauté till tender, add ginger garlic paste, followed by
celery and sweet pepper, sauté for a minute, add paprika masala, sauté for 30 seconds, add salt, snapper head, combine well and allow to boil in the juices, simmer flame, allow to cook. If water
needed just sprinkle to make it moist.
Serve hot for lunch.