Wash the butterfish or any white fish and cut into two inch pieces.
Marinate in salt and turmeric powder. Heat the oil in the wok or pan.
When the oil becomes cook put the pounded paste, chilli powder and
tomato and stir until fragrant. Then add the fish and a little bit of
water. Stir very gently and reduce the heat. When the meat is done,
sprinkle with coriander and remove from heat.
Practical suggestion
Just before taking out from the fire, squeeze some lemon for tangy
taste (depending on personal taste).
