1. Clean, wash in several rineses of cold water and cut fish.

2. Peel and slice garlic, ginger and onions, slit green chillies. Make extracts of coconut milk. Heat oil, saute sliced onions. Add turmeric and cook for 2 to 3 minutes.

3. Add garlic ginger curry leaves, green chillies, fish and potatoes.

4. When ready add the thick first extract of coconut milk.

5, Add garlic, ginger curry leaves, green chillies, fish and potatoes.

6. Bring to boiling point.

7. Add lime juice and vinger. Serve hot.