1. Clean and cut fish into neat pieces.

2. Grante coconut and make tree extractions of milk.

3. Slice onions lengthwise. Slit green chilies, slice ginger.

4. In apan arrange fish and onions, chillies and ginger and curry leaves  in layers.

5. Add salt, quarted tomatoes, vinger and third extraction of coconut milk.

6. Bring to boil and simmer. When liquid id nearly dry add second extraction of coconut milk.

7.Bring to boil and simmer for afew minutes. Chek for salt.

8. Add first extraction of coconut milk and remove.

9. Heat oil. Add finley sliced onions and crushed cloves.

10. When they brown, pour overstew. Mix well.