Clean the fish well and drain. If any other fish, draw lines in between for the masala to go in.

In a big bowl, add ingredients from red chilli powder to salt.

Add little vinegar, enough to make it into a paste.

Dip each peice in and coat well on all sides. Reserve onto a plate.

Repeat for all pieces. Keep aside for at least 15 minutes. The more kept, the better.

Heat coconut oil in a frying pan, just enough to cover the pan.

As it warms, put the curry leaves and allow to sizzle.

Put the fish pieces in and allow to cook on low flame for around 10 minutes or till golden brown. Flip the fish carefully and cook for another 10 minutes or till fully done. Drain onto a kitchen towel.

Serve warm with rice and curry!