Ingredients:
7-8 big pieces of fish,
1 cup thinly sliced onions,
1 cup thinly sliced tomatoes,
2 tbsp ginger-garlic paste,
1 tbsp finely chopped green chillies,
2-3 cinamon (dalchini) sticks,
2-3 bay (tejpatta) leaves,
Sea salt for marination,
Juice of 1/2 lemon,
Salt to taste,
2 tbsp vinegar,
1 cup Olive oil,
Water.
Method:
Marinate the fish with sea salt, lime juice and set aside till you prepare your curry.
Heat 1/2 cup olive oil in a deep frying pan. Fry ginger-garlic paste for 2 minutes. Then add cinnamon, bay leaves and onions. Cook till onions soften and change their color. Then add the sliced tomatoes, salt, chillies and cook till tomatoes soften. Then add 1/2 cup water, cover and let the curry simmer on low flame.
Heat 1/4 cup olive oil. To that add vinegar, salt, 1 cup water and let it boil. Then add the marinated fish. Keep flipping till fish is cooked. Test by poking it with fork. Drain and arrange on a plate, pour the curry over it and serve with plain rice, parathas or coconut rice.