1. Clean fish. Keep them whole if they are very small, if not cut into 1.25cm. (1/2) pieces.

2. Grate coconut into fine pieces.

3. Grind togeather turmeric, a few onions and garlic. Mix with coconut on the stone itself.

4. Chop green chilies and ginger (ginger must be choppped fine) and slice remaining onions.

5. Soak cocum.

6. In a stainless steel pan, first put in the curryleaves and half the cocum broken into pieces.

7. Mix togeather coconut mixtuer, fish, remaining cocum and chopped and sliced ingredients.

8. Put into prepared pan.

9. Add water to three fourth level of fish mixtuer. Add salt.

10. Bring to boil quickly. Reduce heat and simmer, till is cooked and moisture evaporatd .

11. Pour fresh coconut oil over fish. Test for seasoning and removes.

12. Cool and coves. This can be kept for 2 days.