Karimeen mappas

Karimeen	½ kg
Coriander  powder	1 ½ table spoon
Ginger	1(1/2 cm) sliced fine
Garlic	4 pods
Green chillies	5 split
Onions	1 ½ cup sliced
Thick coconut milk	2 cups
Thin coconut milk (diluted with water)	½ cup
Garam masala	A pinch
Vinegar	1 tablespoon
Seasoning
Mustard	½ teaspoon
Curry leaves	2 sprig
Onion	One teaspoon cut fine
Oil	1 tablespoon

Heat oil in a pan add mustard seeds. Add curry leaves, onion, garlic and ginger for 2 minutes.  Add green chilies, coriander powder and fry for 3 minute. When fried properly add thin coconut milk, salt and Vinegar. Bring the gravy to boil and add fish pieces. Cook on low fire for 15 minutes.

Mix a pinch of garam masala in thick coconut milk. Pour it into the curry and remove from the fire immediately.