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Rohu fish or any other of your choice - 8 - 10 pieces
Thick coconut milk - 3-4 tbsp
Thin coconut milk - 1 cup
Lemon leaves - 5-6
Ginger - 2 tsp (cut into fine juliennes)
Red chilli paste - 1 tsp
Salt to taste
Basil leaves - 8 - 10
Oil for frying


  • Sprinkle salt into the fish pieces and keep aside for 10 minutes. Heat a non stick pan and spread the oil in it.
  • Arrange the fish pieces in the pan and fry one side till golden brown then turn gently to other side. cook.
  • Remove when both sides are cooked and keep aside.
  • Remove oil from the pan and keep 1 tbsp of oil. Add the thin coconut milk an one cup of water and bring to boil.
  • Add the lemon leaves and allow the gravy to thicken.
  • Mix in the red chilli paste and the ginger pieces.
  • Gently put the fish pieces in the gravy and cook in medium flame for 2-3 minutes.
  • Now, mix in the thick coconut milk and stir gently.
  • Lastly add basil leaves and remove from flame.
  • Serve with rice.
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