Ingredients and Method of Preparation:
Clean and keep aside 500 - 800 g of Pomphret, Pearl Spot, Mullet or Seer fish. Marinate the fish with a little salt, turmeric and pepper for 15-30 minutes. Shallow-fry and keep it aside.

Splutter a teaspoon of mustard seeds in three to four tablespoons of oil and saute the following:
Onion  - 2 (thinly sliced)
Ginger - 2 inches (sliced)
Garlic - 10 to 12 cloves (sliced)  
Green chillies - 2 or 3 split into two

When the onion becomes transparent, add a sliced tomato.

Saute again and then add the masala paste made by either grinding together or mixing little water with the following:
Coriander powder - 2½ tsp  
Fenugreek powder - ½ tsp
Turmeric powder - ½ tsp

Stir till you get a roasted smell. Then add two to three cups of thin coconut milk (the second extract of one coconut) and add salt to taste. Add the shallow-fried fish when the coconut milk boils. Cover and cook for 15 minutes. Then add the first extract of coconut milk (thick coconut milk). (For thicker gravy, add two teaspoons of corn flour diluted in water). Allow a minute’s boiling and remove from the fire. Put some fresh coriander leaves on top.