1 kg. fresh white water pomfrets, cleaned, cut & washed
1 big onion, sliced finely
2 tbsp coconut oil for tempering
Salt to taste
For wet ground masala: (To be ground very fine 
with as much less water as possible)
1 1/4 cup grated coconut 
1/2 onion, chopped
3/4 tsp mustard seeds
3/4 tsp cumin seeds
1/2 tsp turmeric powder
9 - 10 fresh green chilies (as per desired)
6 pepper corns
8 garlic cloves
Lemon sized ball of tamarind
2 handful bunches of fresh coriander leaves

Pomfrets In Green Nest

1. Heat oil. Add chopped onion and fry until golden brown.
2. Add masala and fry till the oil leaves the sides of the pan. Add around 2 1/2 cups of water, add salt as per taste, cover and allow the curry to boil.
3. After one boil, uncover and add fish pieces and adjust the vessel so that the masala covers the fish evenly. Let the curry boil for next 10 - 15 minutes.
4. P.S. Bombay ducks can also be prepared in a similar way.
5. Serve very hot with steamed rice and pickle.
   Serves: 6
   Preparation time: 30 minutes