1. Soak the spices in warm milk and the vinegar for 30 mins.
2. Fry the onions and garlic in hot oil until golden.
3. Add the pre-soaked spices and half a cup of coconut milk.
4. When hot, add the fish with the chillies and keep the sauce fairly liquid while cooking by adding water as required.
5. Cook until the fish is tender � 10-15 mins. � and add salt to taste.
6. As soon as cooked, sprinkle with lemon juice and serve.

Serves: 4