Ingredients
Boneless fish - 1 1/2 lb
Ginger- 3-4 inch thick 
Garlic- 2 whole( 25-30 pods)
Green chilly- 10-15
Chilly powder- 3- 4 tsp( adjust as per taste)
Turmeric powder-3/4 tsp
Mustard powder- 1 1/2 
Mustard seeds- 1 tsp
Fenu greek powder- 1 tsp 
Clove- 5-6
Vinegar- 1/2cup 
Curry leaves
Salt to taste
Oil

Method
Cut fish into small cubes and drain out all excess moister( use paper towel if necessary). 

Marinate for 10 minutes with turmeric powder, one tsp of chilly powder and salt. Fry this in oil till cooked evenly.Drain and set aside.

Using a mixer crush ginger, garlic, cloves, green chilly and curry leaves. 

Do not make a paste,just a coarse mixture. 

Heat oil in a pan (preferably sesame oil) and add one tsp of mustard seeds.

When the splutter add the gridded mixture and saute till the raw flavor disappears and browned up. Add salt, chilly powder and fry for a minute.

Add mustard powder, fenu greek powder and saute and add fish and vinegar. 

Let the masalas get well incorporated and simmer for a minute.
Allow to cool and then store in air tight container.​