Fried Karimeen Fish

1 kg karimeen fish (Pearlspot)
5 cloves of garlic
3 Tbsp sliced ginger
2 Tbsp vinegar
1tsp turmeric powder
1 tsp chilli powder
1 sprig of curry leaves
Make incisions on both sides of the fish and set aside.
For the masala:
In a mortar crush ginger and garlic. 
Add salt, pepper, vinegar,  turmeric and chilli powder. 
Mix it all together.
Marinade the fish with the above masala and keep it aside for 10 minutes.
Heat 4 tbsp of coconut oil in a pan. 
On a low flame cook the fish for 3-4 minutes on each side.
Finally add some curry leaves to the fish and leave it to fry until the fish is tender.

To Serve: 
Serve the fried Karimeen fish with a wedge of lime and green chilli.

Courtesy: Chef Joey Matthew