Blend all the ingredients listed under Poppy seeds into a fine paste.

Heat a pan and add 2 tbsp mustard oil to it. When the oil is hot enough, add the fish one by one taking care not to overcrowd the pan.

In the same pan add 2 tbsp mustard oil again and add the poppy seeds paste and fry for 2 minutes till the oil starts separating at the sides of the pan.

Now add 200 ml coconut milk and let the curry come to a boil. Add salt to taste. I prefer not to add further turmeric powder. You can add green chilies further as per your taste.

Next, add the pomfret fishes carefully and cover the vessel and let the fish cook for at least 5 to 6 minutes or till done. Finally, drizzle some raw mustard oil and serve hot.