Karimeen palkkari(pearl spot curry)

Karimeen 4,scale,clean,cut into 2,wash ,drain and keep aside.
tomato 3,cut into rings.
Coconut medium 1,grate,squeeze milk,both thick and thin(thick 1 cup,thin 2cups)
Onion 1,thinly sliced,green chilly 7,slited,ginger garlic paste 1tblspn,salt to taste,
curry leaf 2sprigs,cooking oil 11/2tblspn.
Turmeric powder 1/2tspn,coriander powder 1/2tspn,pepper powder 1tspn,garam
masala powder 1/2 tspn
Heat oil in a shallow pan,drop in 1sprig curry leaf,allow to slatter,drop in onion,
saute till light brown,add ginger garlic paste,stir till aroma spreads,add green chilly.
Add curry powders except garam masala,stir for a minute,add thin milk,allow to boil,
add fish pieces,simmer flame allow to cook,add garam masala,swirl the wok,add thick
milk,curry leaves,swirl wok,allow to bubble,add tomato rings.Close the wok with a lid for 15mins.