1. 1/2 lb good sear fish
2. 2 tsp chilli powder
3. 1 lime
4. 2 green chillies sliced
5. 1 tsp pepper
6. 1/2 lb red onions sliced
7. 2 pips of garlic
8. 1/2 tsp saffron
9. salt
10. 1 tbs vinegar
11. 6 slices ginger
12. 1 tsp chopped anduru leaf
13. 1 large piece sera
14. 25 karapincha leaves

Method

Grind in vinegar all the curry stuffs. After
washing the fish, coat it thickly with lime
juice, pepper powder, salt, and saffron, and
leave it to season for about 1 hour. Then
fry carefully till light brown. Take all the
ingredients and boil well. As the gravy
thickens and reduces, palace the fish in the
mixture and let it cook, simmering till a coat
of oil is seen on the surface.