Black Pearl Spot Roast (Karimeen)

Black pearl spot is a Kerala special fish found in back waters. It is healthy, rich in omega 3 fatty acid.
Black pearl spot medium sized 4, scaled, striped, washed, cleaned and drained.
Marinate the fish in ginger garlic paste, black pepper powder and salt to taste. Refrigerate or 3 hours.
Light brown both the sides in an oil brushed non sticky  pan and keep aside.
Onion 1, tomato 2, garlic cloves 4, ginger 2" piece. All thinly sliced. Green chilly 4, silted,
curry leaf 2 sprigs, coconut oil 2 tbsp., turmeric powder 1/4 tsp., chilli powder 2 tsp., coriander
powder 1 tsp., fenugreek powder 1/4 tsp., salt to taste, coconut milk 1/2 cup.
Heat oil in a wok, drop in half curry leaf, onion, garlic and ginger. Sauté till light brown, add green chilli and tomato, sauté till stewed, add the curry powders and salt, stir for 30 seconds.
Add half cup of boiling water, allow to boil, carefully add fish into the sauce. Allow to bubble,
carefully turn upside down the fish. Again allow to bubble. Add the coconut milk.
Turn the flame to low and allow to boil. Garnish with curry leaves. Ready to serve with rice.