മീൻ പൊള്ളിച്ചത് - pan fried fish in coconut milk

My mother used to make this when we were kids with karimeen(pearl spot fish) . We used to call this fried-fish curry or varutha morees. As the name suggests , the fish was fried and put in sautéed onion ,tomato ,coconut gravy. I tweaked it according to my convenience and skipped the frying part and  made it into a pan roast.
Ingredients

1. appr. 250 gms fish( I have used tialapia fillet )
2. 1/2 of a medium sized onion thinly sliced(100 gms.)
3. 1 medium sized tomato, thinly sliced
4. 2 tsp julienned ginger
5. mix of chili powder and green chilies per taste
6. 1/4 tsp turmeric powder
7. 4 green chili , seeds removed, slit
8. handful of curry leaves
9. 1/3 tsp fancy garam masala
10. 1 cup coconut milk from 1 cup shredded coconut
11. 1 tsp vinegar
12. 2 Tbsp oil
13. salt to taste(1 tsp)

Method

• Wash , drain and cut the fish into pieces. Marinate the fish pieces with all of the above ingredients except the oil and coconut milk for atleast 30 minutes.
  

• Heat a pan on medium high heat , wide enough to fry all the fish pieces in one go.
• When warm , pour the oil , when the oil is hot , add the fish pieces and the whole marinade. Cook it on medium high heat for 1 minute , then reduce the flame to medium heat and cook the fish , covered for 10 minutes. 
  
  
  
  
  
  
  
  
  
  

• After 10 minutes , open the lid , the fish will be roasted at the bottom.Increase the flame to medium high heat.Turn over the fish pieces. No need to turn over the onion and tomato pieces. Cook for 2 minutes. (The fish will be cooked by now. Turning over the fish is optional.)
  

• Now pour the coconut milk . Turn off the stove. No need to boil the coconut milk . It will heat up in the heat of the pan.
  
  
  
  
  
  
  

•  Cover and keep for atleast 30 minutes.
  

• A very good side dish for rice, appam or idiyappam.
  
  
  

NOTES

• This dish is not of pouring consistency but rather a thicker gravy.