Karimeen/Pearl Spot Mappas

Karimeen/Pearl Spot: 4
Kashmiri Chilly Powder: 1 tbsp
Pepper Powder: 1 tsp
Turmeric powder: a pinch
Salt; as needed
Lime juice: of a small lime

Make a paste of the masala, apply on the fish and shallow fry it. Keep aside.
This is an optional step, you can make it without frying as well, but its easier for my kids to take off the flesh from the karimeen bone when it is fried first. if you are not frying, increase the number of green chillies in the curry step.

Oil: 2 tbsp
Mustard: 1 tsp
Dry red chilies: 2
Curry leaves: 2 sprigs
Onion: 2 small sliced
Ginger: 1 tsp chopped
Garlic: 1 tsp chopped
Green Chillies: 2 sliced round (increase it to 5-6 if u r not frying the fish)
Tomato: 1 sliced round
Cconut milk: 1 cup thick
Coriander powder: 2 tbsp
Chilly Powder: 1 tsp
Pepper Powder: 1 tsp
Turmeric powder; 1/4 tsp
Salt: as needed.

Heat oil and splutter mustard, curry leaves and dried red chillies.
Throw in the onions, ginger, garlic and green chillies.
when the onions brown along the edges, add the masala powders.
sprinkle water so that the masalas dont burn.
when the raw smell is gone, add a cup of water, 1/4 cup of thick coconut milk and let it boil.
now layer the fish and the sliced tomatoes and let it get cooked.
Now add the remaining thick coconut milk, adjust the salt and when it boils along the edges, take off fire.
Serve with chapati.