Onion 1, chopped, ginger garlic paste 2 tsp., turmeric powder 1/2 tsp., chilly flakes 1/2 tbsp.,
gamboge cloves 4, curry leaf a sprig, salt to taste.
In a cup of water cook the ingredients, when starts boiling, add fish fillets, allow to cook in
low flame. When cooked add 2 cups of finely grated coconut, combine well. Adjust salt.
Pour into a tbsp. coconut oil, swirl the wok, garnish with chopped cilantro and serve.