Ingredients

• 1.5 kg - pomfret fish
• 1.5 bunch fenugreek leaves
• few sprigs each - mint, coriander, spinach and fresh garlic (with stems)
• 1 onion
• 3 tomatoes (large)
• 5 to 6 green chillies
• 2 tbsp - oil
• 1 tbsp - water
• salt to taste

How to Make Fish with Leafy Vegetables

• Blanch the tomatoes and remove the skin.
• Mix together the fenugreek leaves, mint, coriander, spinach and fresh garlic sprigs, onions, green chillies, salt and a little water.
• Grind to a paste. Cut pomfret into long slices.
• Clean them and apply a little salt.
• Rub the paste well into the pieces and keep aside for 2 to 4 hours.
• Light the barbecue fire and place the grill above it.
• Brush the fish pieces with oil after lifting them from the marinade mixture and place them on the grill.
• When the side facing the fire has become brown, turn the pieces over and cook the other side after brushing with oil.