2 Big pompano fish (Or any fish)

1 Tablespoon Ginger Garlic Paste

1 Teaspoon Turmeric Powder

1 Tablespoon Red Chili powder

1 Tablespoon oil

1 Bunch of Coriander leaves/Cilantro(Chopped fine)

2 Teaspoons lime juice

4-5 Green Chilies (Slit vertically)

Salt to taste

1 Tablespoon Coriander Seeds

2-3 Cloves

5-6 Black Pepper corns

1 Black Cardamom

2 Inch cinnamon stick

2 Tablespoons Khuskhus/Poppy Seeds

Ingredients for the paste:

1/2 Cup Dry desiccated Coconut or Fresh grated Coconut

1 Tablespoon red chili powder

1 Medium size onion(Chopped fine)

little water

Cut fish into thin slices. Throw everything out from inside, wash well and apply some salt. I haven't used the heads, but you can use them if you wish.
Marinate fish with 1 tablespoon chili powder, turmeric powder, ginger garlic paste and 1 teaspoon lime juice. Mix and keep aside for 10 minutes.
Till the fish gets marinated, lets prepare the gravy.
Dry roast all the spices mentioned except poppy seeds on a skillet . Roast them on medium heat until fragrant.
Make some room in the center of skillet by pushing the roasted spices aside. Add poppy seeds in the center and roast till they change color slightly.
Add the roasted spices along with desiccated coconut in a mixer grinder. Add a tablespoon of red chili powder and using very little water( I used 1/4th cup) grind it to smooth paste. Remove and keep aside.
Heat a tablespoon oil in a big saucepan and add slit green chilies and chopped onion. Fry on medium high heat till onion changes color to light brown.
Pour in the prepared coconut paste and saute it for 5-6 minutes.
Add some salt and half of the chopped coriander leaves. Mix well.
Stir in the marinated fish . If the gravy is too dry, add one or two tablespoons of water.
Add a teaspoon of lime juice. Cover and let it cook on medium heat for about 10 minutes.
Check in between. Do not mix fish too much, because unlike chicken, fish tend to break easily, releasing fish bones inside the dish. Gently stir in between , or you can just shake the saucepan in order for fish to get mixed up well with the gravy.
Check if the fish is done with toothpick. Sprinkle the remaining chopped coriander leaves and remove from heat.
Serve with hot rice or you can serve it as an appetizer.