Ingredients

* 500 gm: Fish (preferably firm fleshed and single-boned)
* 2 large: Onions
* 3 medium size: Tomatoes
* 4 : Green chillies
* 1 small piece: Ginger
* 4 cloves : Garlic
* 1/4 tsp: Turmeric
* 2 : Red chillies
* 2 cup: Coconut grated
* 1 tbsp: Vinegar
* 5-10 pieces: Cashew nuts
* Salt to taste
* Oil

Preparation:

1.  Cut fish into thick slices, wash and keep aside.

2. Cut onions into fairly thick rounds, chop ginger fine and slit
green chillies.

3. Extract 1/2 cup of first milk from coconut and 2-1/2 cups of
second milk. Keep aside.

4. Chop tomatoes small, and keep 1/2 cup separately.

5. De-seed red chillies and grind till smooth along with garlic and
turmeric.

6. Grind cashew nuts separately till smooth. Heat oil and put in
the onion rounds and chopped ginger. Saute till onions are
transparent, but do not let them brown.

7. Add the green chillies and saute for a minute more. Then add
the tomatoes and the ground ingredients and salt.

8. Saute till the tomatoes begin to turn pulpy. Pour in the
second coconut milk and mix in the ground cashew nuts and
vinegar.

9. Stir till gravy is well blended, check for salt and gently drop in
the fish pieces.

10. Cover and cook over low flame till fish is done and gravy is
thick.

11. Add a little more water if gravy is too thick.

12. Drop in the reserved tomato pieces and cook for 2 minutes.

13. Gradually add the first milk and swirl the dish around till it is
well mixed.

14. Keep for just a minute longer on the fire and remove.

15. Transfer to a serving dish and garnish with a single sprig of
mint.

16. Serve with plain rice or thickly sliced fresh bread.