Instructions: Cut fish into 4 equal strips. Wash and pat dry. Sprinkle with salt and juice of half lemon. Set aside. Heat oil in a large skillet over medium heat. Add cumin seeds and saute till fragrant, about 1 minute. Add green onions, watercress, cilantro, mint, green chiles and garlic. Stir for a few minutes. Add methi leaves and cayenne and season to taste with salt. Transfer masala to blender. Add remaining 2 tablespoons lemon juice and water and puree. Return pureed masala to skillet. Add fish pieces and coat evenly with masala. Cover and simmer on low heat for 10 minutes till fish is done. Serve with steamed basmati rice.

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