Clean and cut the fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for half an hour.
In a pan, add oil and shallow fry fish on both sides. Keep it aside.
Heat oil in another pan over medium flame, add whole spices and fry for a minute. Add sliced ginger, garlic, green chilly & curry leaves; saute till raw smell goes off.
Add the sliced onion and saute until it turns translucent. Add the turmeric powder, coriander powder, saute till raw smell goes off.
Now add the thin coconut milk (randam paal), put the flame on medium low for a minute and gently shake the pan, so it mixes well. Add salt to taste
Next, add the fried fish and tomatoes. Cook for 2 minutes in medium flame until fish and tomatoes are done well.
Add some pepper powder for flavour.
Pour the 1st extract- thick coconut milk (onnam paal); give the pan swirl through and turn off the flame.
Finally, add some vinegar.
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