Keep it aside for an hour.
Tomato 1, sliced, onion 1, thinly sliced, ginger garlic paste 2 tsp., Kashmiri chilli powder 2 tsp.,
green chilli 2, silted, turmeric powder 1/4 tsp., coconut oil 2tbsp., curry leaf a sprig
Heat oil in a shallow pan, light brown both the sides of the fish and carefully take it out not to break. In the oil, drop in curry leaf, onion and green chilli, sauté till tender, add tomato, sauté till cooked, add salt and curry powders. Adjust salt, carefully add the fish, reduce flame, cook both the sides, three minutes each. Serve with bread toast.