Soak the dry red chilies in water for 10 minutes.
Transfer all the ingredients mentioned under masala paste into a blender and blend into a smooth paste. Add as little water as possible so that the paste is thick.
Next, take the pomfret and makes lits on it.
Take the masala paste and insert it into the cut and slit areas of the fish.
Next, cover the entire fish with masala paste.
Oil heat in a pan. Add the curry leaves. Let them crackle.
Next, transfer the masala coated fish into the pan. Cook each side for 6-8 minutes at a low to medium flame.
For the green chutney, blend everything together in a blender. Adjust salt and lemon juice if required.
For the onion salad, mix everything together.