Curry made by adding coconut milk to sautéed fish.
Clean the fish by washing well. Heat oil and sauté some onions. Add a little maida and heat till its raw or uncooked smell is gone. Add ginger, garlic, green chillies, spluttered pepper and some curry leaves, in that order, and sauté without allowing them to change colour. Before they start to change colour, add the pieces of fish, water, vinegar, turmeric powder, and salt. Cover and cook and when the other ingredients start to stick to the fish, add coconut milk over a low flame, so that it does not curdle. Remove from the fire.