1Clean & wash the fish pieces with vinegar. Drain them.

2In a small bowl, make a paste using half of the spice powders- turmeric powder, chili powder, ginger-garlic paste, salt, and vinegar.

3Marinate the fish with the prepared marinade and leave it aside for 30 mins.

4Heat oil in a pan. Shallow fry the marinated fish until they are golden brown in color.

5In the same oil, splutter mustard seeds. Add the sliced shallots and saute them well until translucent & golden in color.

6Add the crushed ginger, garlic, and green chilies and saute until the raw smell goes off.

7Add the remaining spice powders one by one in low flame and mix well.

8Add the chopped tomatoes and saute until soft and mushy.

9Fry until the oil starts to separate. At this point, add the thick curd and curry leaves.

10Add the fried fish pieces into the gravy and mix well until the fish pieces are fully coated in the masala.

11Cover with a lid and slow cook for 10-15 mins.

12Switch off the flame and serve hot with paratha or steamed rice.