Fish fillet with skin cut into large cubes. Just prisolit and drizzle with a teaspoon of lemon juice. Leave for 15 minutes.

Vegetables to clean and chop it finely. Onion rings, hot peppers and green onions – also rings obliquely, the rest of the strips. Chop the ginger very finely.

The fish folded into a package, pour a handful of rice flour mixed with salt, and tying the package, shake it actively, turning in different directions. Thus, all pieces of fish are equally covered with the batter.

Heat over medium heat oil, throw in the whole spices – mustard seeds and coriander, caraway and cumin.

Put the fish and gently fry on all sides-at the moment-no more. Lay the sliced vegetables and gently stir fry all together for 5 minutes.

In a bowl pour the remains of flour after breading –I had her with small fish crumbs. Add the coconut milk –I have a dry powder which I dissolved 150 ml of water. Add turmeric, chili powder to taste, and curry powder, mix thoroughly, pour the rest of lemon juice, add a pinch of sugar and a little salt. I salted very sparingly - at the expense of spices the dish will be just right.

Stir all well and pour into pan with fish and vegetables. Stir, give to writing a rolling boil for a couple minutes on and off. Want to add more spice in the form of dried strips of Chile.

Let stand under cover for about 7 minutes and serve with boiled rice, herbs and lemons. Cold curry is also very tasty.