1 lb firm fish cut in large pieces (e.g. monkfish, cod, halibut and prawn)
4 tbsp. vegetable oil
1 large onion, sliced finely
5 cloves garlic, sliced finely
1" fresh ginger, sliced finely
5 green chilies, seeded & finely chopped
1 tsp. ground turmeric
3 medium potatoes, cubed
6 fl oz thin coconut milk
3 fl oz thick coconut milk (For coconut milk take 2 cup grated coconut, add 1 1/4 cup of hot water in it. Blend for a few seconds. Take a small piece of clean cloth. Place it over a bowl. Empty the contents of blender onto that cloth. Squeeze out all the liquid, which can be used as a substitute for coconut milk).
3 tsps. malt vinegar
salt to taste
chopped coriander to garnish
Rub the fish pieces with some salt and set aside. Heat oil in a wok and fry onion, garlic, ginger and green chilies until the onion is golden brown.
Reduce the heat and add turmeric, potatoes and salt to taste. Mix well then add the thin coconut milk and simmer for about 10 minutes until the potatoes are nearly cooked.
Drain the fish and add to pan. Carefully cover fish with gravy and simmer gently until nearly cooked, about 10 minutes, stirring gently. Add the thick coconut milk and vinegar and bring it to a quick boil without covering the pan.
Garnish with coriander and serve hot with boiled rice or bread. Do not freeze.