1. Clean, wash and cut pomfret into slices. Apply salt and set aside.

2. Chop onions, coriander leaves and green chillies finley.

3. Grind cumin, cinnamom an dgarlic.

4. Wash tomatoes.

5. Heat fat, saute onions.

6. Add flour, stir well. Add hot water to form a thick sauce,. Cover with the lid and bring to boil.

7. When it starts boiling add fish.

8. When fish is cooked add whole tomatoes and remove.

9. When the sauce cools add eggs beaten with vinger and sugar.

10. Rehat but do not boil, to prevent curdling. Serve hot.