4 lb. skinned fish without head and tail
1/2 c. corn or olive oil
1 1/2 tsp. Fennelgrek seed (very important)
1 or 2 lg. onions, cut in small pieces
2 tsp. turmeric
4 tsp. coriander
1 tsp. ground Cyan pepper (red pepper)
1 c. water (approximate measure)

Heat oil to medium high, add Fennelgrek seed and onion. (Stir carefully to insure the Fennelgrek seeds do not burn). Add fish to above mixture. carefully stir, add little salt to taste. Add water to spices and pour over fish mixture. Add enough water to just cover contents. Cover and simmer until done. Add salt to taste. Serve with Basmatti rice (or white rice) and vegetables.