Marinade the fish with salt,lemon juice and turmeric and keep it aside
Heat oil in a pan
Slightly fry marinated fish pieces (50% cooked) on a medium heat and keep it aside.
Heat 2 tbsp coconut oil in a earthen vessel and splutter mustard seeds
Add the ginger, garlic and saute for a minute
Add the sliced onion, curry leaves, green chilies and saute till it becomes soft and translucent.
Add the tomatoes and saute for a minute
Add the pepper powder and simmer the heat
Saute until tomatoes soften
Add thin coconut milk and salt and mix well.
Add the fried fish pieces carefully
Cover and cook the fish for 3-4 minutes
Add the 2nd extract - semi thick coconut milk and hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy.Let it cook slowly for sometime till the fish completly absorbs it. Do not use laddle as fish pieces might break
Add the thick coconut milk and cook on low heat for a minute and gently shake vessel so that it gets mixed. Do not stir fish with any spoon or ladle. Switch off
Add vinegar and gently shake vessel. Drizzle 1 tsp coconut oil on top.
Cover and let flavors absorb for 20-30 minutes
Serve warm with rice
