Wash the fish and pat dry.
In a flat pan put half the coconut oil and heat it. Place the fish pieces on the pan and start frying.
After three to four minutes turn their side.
Keep frying on medium heat, till the fish gets a nice golden color on the outside. Switch off the heat and keep aside.
In a thick bottom pan, now heat the rest of the coconut oil. Keep the spices ready.
Add the cardamom, cinnamon and cloves fry for thirty seconds. Add the slit green chilies and curry leaves, if you have them.
Next add the ginger and garlic paste, and fry till it looks cooked.
Add the onions next and fry till they become dark pink.
Once the masala looks well cooked, in about three to four minutes, add the coconut milk and raise the heat.
The coconut milk needs to be thin, so dilute it with enough water if required.
Once the coconut milk starts boiling, lower the heat and drop the fried fish in it.
Cook covered for about three to five minutes, check the salt and switch off the heat.
Allow the fish to sit in the milk and absorb the flavor of the coconut milk. Serve hot as a soup or have Keto Buns or toasted bread with it. The recipe makes more than enough for two. In fact if you are on low calories it can be stretched to three servings too.