Wash and pat dry fish slices on paper towel, marinate in salt, turmeric (haldi) and the juice of 1 lemon for an hour.
Heat oil and add a tiny bunch of curry leaves.
Fry the slices of fish lightly to seal in the juices, take out on a plate, keep aside.
In the same oil fry the ground masala, until oil separates from it, add a piece of crushed jaggery/palm sugar to cut down the acid….a little salt, and slide in the fried fish slices…coat the masala on them gently, and simmer on a slow flame with a lid on for 10 minutes.
Garnish with chopped coriander.
Note: No water to be added at any point
I serve Fish Pickle Masala with khichri and roasted papadams