Bekti / Singhara fish (boneless), cut into small filets…750gms Oil…3tbs Onion (Large), finely chopped…1 Kalonji (onion seeds)… 1½ Tsp Sabut laal mirch (dry red chillies), whole…6 Carlic, finely chopped…2 tsp Tamatoes, chopped…2 Coconut, Desiccated…3tbs Salt to taste Dhania (coridander) powder…1½ tsp Zeera (cumin) powder…1½ tsp Chilli powder…1 tsp Water…½ cup Lemon juice…2 tbs Hara dhania (green coriander leaves), finely chopped…2tbs

1. Wash and pat dry the fish 2. Heat oil in a kadhai / frying pan, add onions and fry until soft. 3. Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes. 4. Add tomatoes, coconut, salt, dhania, zeera and chilli powders. Cook for 10 minutes. 5. Add the fish pieces alongwith water, cook for 10 minutes, until fish is tender and water has almost evaporated. 6. Mix in lemon juice and hara dhania. Serve hot, accompanied by Zeera pulao.