Yamun Pachi's Pomfret Ghassi

My great grandmum, Krishna Temple, Hemmad 1970

1. Saute 2 green chillies in 1tsp of coconut oil (canola/vegetable oil is fine), along with 1 large diced onion & 2 tbsp finely diced ginger. Once onions turn pink, add  2 salted & sliced pomfret ( about 7-8 slices)
2. Grind 1/2cup grated coconut, pinch of turmeric & 6-7 red green chillies. Add this masala to the fish, season with salt, cover and cook till fish is cooked.
3.This curry is best enjoyed the following day!