Cut and clean the fish with salt. Wash and drain. Add salt and 1/2 tsp turmeric powder. Keep it aside for 5 minutes.

Keep a pan, add coconut oil and fry the fish till golden brown.

Extract coconut thick milk first and keep it separate. Add water, and extract coconut milk again.

In a vessel, put sliced onion, garlic, green chillies, tomato, ginger, add coconut milk (Not the thick milk). Bring it to a boil, add the fish and add required salt and simmer the dire.

Now, add thick coconut milk, shake the vessel by rotating it to mix and bring it to a boil.

You can add bimblis/Blilimbi or little vinegar if you desire a sourish taste.

If you like potatoes, you can boil and add to the curry.

Serve hot with rice or neerdosas.