Wash and season the fish cutlet pieces with salt.

Heat sunflower oil in a heavy-bottomed pan on medium flame.

Add cumin seeds and let them crackle.

Add chopped onion and sauté until translucent.

Add garlic and ginger paste, and sauté until the raw smell disappears.

Add chopped tomatoes and sauté until mushy and oil starts to separate.

Add turmeric powder and red chili powder, mix well.

Pour a cup of water into the pan.

Bring the water to a boil, then reduce the flame.

Add coconut milk and the fish pieces.

Cook until the fish is fully cooked.

Add lime juice and vinegar.

Add salt to taste and stir well.

Turn off the flame and serve hot.