: Coconut Kerala fish curry n 1 kg sliced seer/ pomfret or salmon n 2 onions n Half a kernel coconut n 4 cloves garlic n 3 table spoons vinegar n 9 green chilies n 2 pinch coriander and mustard seeds n Salt, oil and curry leaves as required. Method Slice onions, ginger and green chilies length wise and marinate it with the fish slices, vinegar and turmeric powder for about 15 minutes. Pre-heat a frying pan and moderately fry coriander seeds and grated coconut and make a fine paste of this mixture and add it to the marinated fish. Add water as required and cook on medium heat till the fish is almost cooked. In the mean time, heat oil and add mustard seeds and curry leaves and add these to the dish when it is being removed from the burner. __
