Fish Curry with Chillies

INGREDIENT
500g Fish (Tuna, Boita, Kellawalla,   Atawalla)

1/4 Teaspoon Turmeric powder
1 Dessert Spoon Raw Chille powder
1 Dessert Spoon Roasted mixed chillie powder
1 Dessert Spoon Roasted mixed curry powder
1/4 Big Red onion sliced
2 Green chillies sliced
1 Teaspoon Vinegar(optional)
3 Pieces Goraka (finely chopped or smashed) (Can use Tamarind instead
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger (finely chopped)
2 Teaspoon Garlic (finely chopped)
1 1/2 Teaspoon Salt
2-3 Spring curry leaves
2 Teaspoon Oil (Coconut oil)
1/4 Lime
1 1/2 Cup
Water

METHOD

Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes)
Mix water and all other ingredients other than oil and lime to make the fish curry mix.
Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.
When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat
for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry.
Remove from the fire and add the lime juice.
Note: Instead of Goraka, Tamarind can be used. Or you can mix both Goraka and Tamarind for extra flovours