Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Nos | Pompfret or any other fish | Clean and wash and cut to desired size |
| Half | Coconut - fresh. | Extract juice | |
| 1 | Teaspoon | Vinegar | |
| A | Little | Salt | to taste |
| 5 | Tablespoon | Cooking Oil | to fry the fish |
| 8 | Nos | Chillies, Red Dry | For grinding |
| 1 | units | Turmeric/Haldi | For grinding |
| 1 | Tablespoon | Coriander/Dhania | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 5 | Nos | Pepper Corns | For grinding |
| 2 | Nos | Onion Leeks | For slicing |
| 2 | Nos | Chillies, Green | For slicing |
| 1 | units | Ginger | For slicing |
| 4 | Flakes/Seeds/Cloves | Garlic | For slicing |
| 1 | Salt-Spoon | Salt | For application on the fish |
Method:
Grind the ingredients set aside for grinding and mince those set aside for mincing. Beginners are helped a lot by keeping each separately in saucers, to be added to the boiling thin coconut juice.
To prepare Coconut Juice, grind separately the coconut, and extract half a cup of thick and one cup of thin juice.
Wash, clean, remove scales and fins and cut the fish in pieces, apply salt and keep aside for 15 minutes. Then put some oil in a flat frying pan, and fry the fish pieces. When fried, remove and keep aside, to be added later to the curry.
Put the thin juice of the coconut in a cooking vessel and put the minced masala and cook on a medium fire until the onions are soft. Then add the ground masala, and its water, and stir. Continue boiling for some time. Add the fried fish to the curry, with vinegar and salt to taste. After simmering for a few minutes, add the thick juice and bring it to a boil and put off the stove.
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