1 kg. Surmai fish (white) cleaned, sliced & washed
1 medium sized onion, sliced
5 slit green chilies
1 inch ginger, chopped
3 tbsp of vegetable oil or coconut oil for tempering
Oil for frying fish
Salt to taste
A few coriander leaves to garnish
For coconut milk:
4 cups of grated fresh coconut
Grind the coconut in 2 cups of warm water. Strain in 
muslin cloth and extract 1 1/2 cups of thick coconut 
milk. Take the remains of the coconut and add 4 cups 
of warm water and grind once again. Strain in muslin 
cloth to extract 3 cups of thin coconut milk. Set aside 
thick and thin coconut milk separately.
For wet ground masala: (To be ground with 1 cup or 
a little more of thin coconut milk and to be fine ground)
1/4 cup grated coconut
1/2 onion, chopped
3/4 tsp mustard seeds
3/4 tsp cumin seeds
1/2 tsp turmeric powder
8 Madras red chilies
8 Kashmiri red chilies
6 pepper corns
8 garlic cloves
Lemon sized ball of tamarind
1 tbsp coriander seeds

Fried Fish In Coconut Milk Gravy

1. Apply a little salt to the fish and shallow fry the fish as usual. Drain and set aside.
2. Heat oil and add onion, ginger, chilies and fry till the onion is translucent. Add the ground masala paste and fry for approx 3 - 4 minutes.
3. Add the remaining thin coconut milk. Add a little salt. Bring this mixture to 1 - 2 boils. Add the fried fish pieces and shake the vessel so as the gravy should cover each and every piece.
4. Let it boil once again. Lower the gas to minimum. Check salt and add the thick coconut milk and let it simmer for around 5 - 10 minutes. Garnish with coriander leaves. 
5. P.S. Rauns fish Curry or Rauns Fish Head curry just tastes great with this curry method.
6. Serve hot with hot steamed rice.
   Serves: 6
   Preparation time: 30 minutes