Cut the kanambu/mullet into medium pieces and wash it thoroughly.
Heat oil in a mud pod (chatti) & add sliced onion, ginger, green chilly and curry leaves; saute well.
Add the turmeric powder, chilly powder; saute till raw smell goes off.
Next, add coconut milk & salt mix well.
When the coconut milk starts boiling add the cleaned fish. If you need more gravy, add more coconut milk.
When the fish is cooked, turn off the flame.
