Ingredients:
Fish - 1 1/2 kg
Coconut Oil - 4 tbsp
Mustard Seeds - 1 tsp
Garlic (Chopped fine) - 8 flakes
Ginger - 2.5 cm finely chopped
Green Chillies - Slit lengthwise
Small Onions - sliced ino rings (150 g)
Salt - to taste
Curry leaves - 24
Tomatoes - 3 cut into 8 slices each
Turmeric Powder - 1/2 tsp
Coconut Milk 3rd extract - 1/2 cup
Coconut Milk 2nd extract - 3/4 cup
Coconut Milk 1st extract - 3/4 cup
Lemon Juice - 1 tbs

Method:

Heat Oil in a pan and season with mustard seeds. Stir over medium heat until they begin to splutter.
 

Add garlic and ginger and stir for a minute. Add green chillies and stir lightly.
 

Add the onions and saute until transluctant. Add turmeric powder and stir well.
 

Add fish and third extract of coconut milk. Bring it to a boil. Lower heat and simmer turning carefully once, for 3 minutes.
 

Add salt and stir well. Add curry leaves, tomatoes, and the second extract of coconut milk. Cover and

Simmer for another 3 minutes.
 

Remove the pan from heat and gently stir-in the 1st extract of coconut milk.
 

Return the pan to heat and bring to boil over low heat.
 

Sprinkle lemon juice and stir carefully. Remove from heat and serve.