Ingredients:

• 6 – Green chillies
• 10 – dry Red Chillies
• 1 – Coconut
• 4 tbsp – cooking oil
• 1 tbsp – coriander
• 6 flakes – Garlic
• 1 inch – Ginger
• 1 tsp – Cumin seeds
• 1 pinch – Mustard Seeds
• 4 – Onions
• 2 tsp – salt
• 1 – shevto
• 1 inch – Turmeric
• 2 tbsp – Vinegar

Method:

1. Clean, cut and wash the fish.
2. Grind one coconut and extract thick and thin juice.
3. To the thin juice, add red chillies, turmeric, jeera, mustard and grind into a paste.
4. Slice the onions, green chillies and the garlic flakes.
5. In a vessel, heat oil and fry one sliced onion until brown.
6. Add the ground masala and fry.
7. Add four cups of water and boil with the other three sliced onions, the slit chillies and garlic, and cook till the ingredients turn tender.
8. Add the cut fish and boil for fifteen minutes or less on low flame.
9. Add the thick coconut juice, vinegar and salt to taste and cook until done.