| • | Cut the fish into 1 inch slices.
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| • | Combine red chilies and garlic togther. Crush into a nice paste.
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| • | Heat oil in a pan and shallow fry the onion and green chilies for 5 minutes.
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| • | Mix in crushed chili-garlic paste and ginger. Cook for 3 minutes until the mixture emits chili aroma.
|
| • | Pour coconut milk and turmeric powder. Stir and bring to a boil.
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| • | Add fish and flavor with salt. Cook for a while.
|
| • | Mix in tomatoes and simmer for another for 5 minutes.
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| • | Stir in lemon juice and curry leaves.
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| • | Serve hot with rice. |
