Clean the lettuce and chop the leaves.
Chop onion and garlic.
Meanwhile, marinate pieces of fish with salt and turmeric. Keep for 10-15 minutes.
Heat 2 tablespoons of oil in a skillet.Fry the pieces of fish. Make sure both sides are golden brown. Don't overcook.Now, remove the pieces of fish and reserve.
In the same heated oil, add 1/2 tablespoon of kalonji. Sauté for 10 seconds.
Add the minced onion and garlic. Sauté until onion and garlic turn brown.
Now add chopped lettuce. Cook for 5 minutes, stirring occasionally.Add salt and turmeric. Cover the skillet. Stir occasionally by removing the lid.Use low to medium heat. When the water dries, add 2 cups of hot water (or depending on the desired consistency). Also, add sliced green chilies.
When the water starts to boil, add the pieces of fish.
Cook for 5 minutes.
Remove from the fire.