|Pomfrets||3 , each cut into 3 large pieces|
|Coarse salt||2 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Lemon||1 , juiced|
|Onions||2 , minced|
|Green chilies||6 , slit and deseeded|
|Coconut||1⁄4 , ground|
|Thick coconut milk||1 1⁄2 Cup (24 tbs) (From 3/4 Coconut)|
|Oil||2 Cup (32 tbs) (To Fry)|
Wash, wipe fish pieces and cover with salt, turmeric and lemon juice.
Heat oil in large frying pan, place fish pieces in it and sprinkle a little maida over them.
Fry till half done, take out pieces and keep aside.
Heat same oil, fry onions till soft, adding curry leaves.
Add ginger, garlic, green chillies, ground coconut and remaining maida and fry.
Add a little water and simmer until gravy forms.
Place fish pieces in pan on uncooked side and pour thick coconut milk over them.
Simmer over a slow fire until fish is tender and gravy thick.
Add vinegar and sugar, shake pan from side to side and remove from fire.