First marinate fish with lemon, salt and turmeric for 1 hour.

Now shallow fry those fish.

Make a fine paste using coconut, soaked redchilli, tomato.

For gravy, first heat coconut oil. Add jeera and garlic paste in it. Add onion and golden brown it. Later add above paste and cook it for 3-4 mins. Keep stirring.

Add little water i.e. around 1 cu or less, and while it starts boiling add kokum, Kashmiri red chilli powder and turmeric and salt as per taste. Reduce it to 1/3rd. Remove kokum from it. Plate gravy at bottom. Serve fish in between, garnish it with coriander and serve it with rice flour bhakri or neer dosa.