1. Clean and slice fish.

2. Lightly roast coriander and cloves and grind to a smooth paste.

3. Peel and slice gingers. Slit green chillies. Make three extractions of coconut milk ( thick , medium, thin).

4. Heat oil. Lightly fry ground spices. Add third exraction of coconut milk, green chillies, ginger, fishsalt, curry leaves and vinger.

5. Cook till gravy is thick. Add second extract of coconut milk. Simmer for 10 minutes.

6. Test for seasoning. Add first extract of coconut milk, remove and temper.

7. To temper, heat oil. Fry sliced onions when nearly brown add mustard seeds.

8. When seeds cracle pour over fish. Serve hot or cold.