Pomfret Fish Fry/ Chanduva Vepudu

I don't know any thing about fish until my kid started eating fish. She love fish, so I started learning their names and different recipes. My Mom tell me that all fish don't taste good when they cooked in the same way. Some need to be cooked in tamarind juice, some need to be fried and some are curried. Promfret/Chanduva taste good when we fry it. We can fry or steam whole pomfret. There are two types of Pomfret fish/Chanduva : Nalla Chanduva and Tella Chanduva/ Black Pomfret and White Pomfret. Today I am using black pomfret. We can use any available fish for this recipe.

Ingredients:

• Pomfret fish - 6 piece
• Onion - 1
• Green chillies - 2
• Ginger-garlic paste - 1.5 Tbsp
• Red Chilli powder - 2 tbsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam Masala - 1.5 tsp
• Lemon juice - 4 Tbsp
• Curry leaves - 1 Spring
• Salt to taste
• Oil - 1/4 cup

Preparation:

• Rub fish pieces with turmeric powder and salt and wash with water. 
• In a bowl combine ginger-garlic paste, cumin powder, coriander powder, 1 tsp garam masala, red chilli powder, turmeric powder, salt, lemon juice and marinate fish in this masala for 30 minutes.
• Heat 4 tsp oil in a wide pan and spread the oil all over the pan, place fish pieces and fry on both sides till they turn brown.   Add oil on the fish pieces mean while if require. 
• Carefully turn fish pieces as they will be delicate. Don't turn the fish piece immediately, they stick to the pan, let them cook for sometime and then turn. Cook on low heat.
• When fish pieces are done remove to a plate and add 1 tbsp oil to the same pan and heat it.
• Add chopped onion, chillies and curry leaves and fry till onions are done.
• Finally add little salt and 1/2 tsp garam masala, mix well and switch off the stove.
• Arrange fish pieces and onions in a severing plate and serve it as it is or with rice as a side for rasam or sambar.