Marinate the fish in salt and lime (half a lime) juice for 10 minutes.
Grind all the masalas togethar. Add a little bit of water to adjust the consistency.
Add the onions and green chillies to the masala and place the pan over the flame.
Keep the masala over the flame for about 10 minutes (two boils).
Once done, add the marinated fish to this masala.
Cook till one boil. (In case you use fish with bone cook up till two or three boils)
Tastes best with unpolished Goan rice.
Chef Rufina from Leela Palace, Goa teaches how to make an authentic Goan fish curry. Fish marinated in lemon and cooked in a rich masaledaar gravy.