| • | Clean the fish of the foreign particles and cut it into pieces.
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| • | Take a saucepan and heat oil in it. Add onions to the heated oil and sauté them.
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| • | Now, add ginger and green chilies to it and sauté again.
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| • | When the onion starts turning brown, add chili podwer and turmeric powder to it and sauté again.
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| • | Now, pour thin coconut milk, salt and vinegar to it and mix it well again. Let it boil for approximately 5 minutes.
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| • | Add fish and tomato to this mixture and boil till the fish is cooked. Keep checking it from time to time.
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| • | Turn the knob on low flame and add thick coconut milk, curry leaves and ground cashew and allow it to cook.
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| • | When the content gets thick, remove from the stove and serve hot. |
