Karimeen ½ kg

Coriander powder 1 ½ table spoon

Ginger 1(1/2 cm) sliced fine

Garlic 4 pods

Green chillies 5 split

Onions 1 ½ cup sliced

Thick coconut milk 2 cups

Thin coconut milk (diluted with water)½ cup

Garam masala A pinch

Vinegar 1 tablespoon

Seasoning Mustard ½ teaspoon

Curry leaves 2 sprig

Onion One teaspoon cut fine

Oil 1 tablespoon

Heat oil in a pan add mustard seeds. Add curry leaves, onion, garlic and ginger for 2 minutes.Add green chilies, coriander powder and fry for 3 minute. When fried properly add thin coconut milk, salt and Vinegar. Bring the gravy to boil and add fish pieces. Cook on low fire for 15 minutes.

Mix a pinch of garam masala in thick coconut milk. Pour it into the curry and remove from the fire immediately.