Fried fish curry (Malabar)

Ingredients	Quantity
Pomfert or any other suitable fish like pearl spot (karimeen)	500gms
Red chillies	5gms
Salt	10gms
Oil to fry	30ml
Onions	225gms
Green chillies	20gms
Ginger	10gms
Curry leaves	2 spring
Coconut	1
Vinegar	15ml
Tempering:
Oil	15ml
Small red onion	1
Cloves	1
Mustard seeds	a pinch

Clean and slice fish. Gash slices. Grind together salt and re chillies. Smear over fish. Set aside for half an hour. Heat oil in a shallow fry pan. Peel and slice onions and ginger and slit green chillies. Grate coconut and make three extractions (thick, medium and thin). In a pan put sliced onions, ginger, curry leaves and green chillies. Add third extraction of coconut milk and salt to taste. Cook till onions are tender. Add fried fish, second extraction of coconut milk and vinegar. Simmer. When gravy is thick add first extraction of coconut milk. Bring to boil and remove. Heat oil for tempering. Add sliced onions, crushed cloves and mustard seeds. When seeds splutter pour over fish curry. Mix well.