Roast the coriander and cumin in a pan until light golden brown, stirring. Add the nails, cinnamon and lemon juice. Soak the fish well with this mixture and metall in the fridge during 15 o 20 minutes.
Heat oil in a pan; cold fenugreek seeds and curry leaves some 2 minutes over high heat. Stir in the onion, chili and garlic and saute until soft and golden.
Put the fish slices in the pans in pairs and clean them over a very lively fire on both sides. Take them out when they're well-brown and pass them to a baking dish.
Bake uncovered during 6 minutes or until they're made. Serve the fish in a bowl, adorned with open red chilli forming flowers and coriander.
Prepare this dish just before serving. Fenugreco seeds have a mild curry flavor but with an amago aftertaste.
They are often used to make Indian curry sauces, always mixed with other spices.,
Curry leaves look a lot in their appearance to bay leaves (although its taste is very different) and are the essential ingredient for making Madras-style curry powder.
Recipes easy to https://recetasdecocinafaciles.NET /