Clean the fish and cut into medium pieces (1 inch by 2 inches).
Grind the onions, garlic, ginger and red chilies to a smooth paste.
Smear the fish pieces with half the amount of paste, limejuice and salt, then let stand in a cool place for 1/2 hour.
Grate the coconut and pour 1/2 pint hot water over it.
Let cool, then squeeze out the thick coconut milk and keep aside in a bowl.
Repeat the process and keep the resulting thin milk separately.
Dip each piece of fish in beaten egg and then roll in breadcrumbs.
Heat 6 tbsp ghee and fry the fish pieces, till a pale brown.
Heat the remaining ghee in a saucepan and fry the cinnamon, cardamom and other half of the masala paste.
Add turmeric and thin coconut milk, season with salt and simmer for 15 minutes.
Add thick coconut milk and bring to boil, add fish pieces and green chilies and cook for 10 more minutes.
Serve with rice, chappatis or other kind of bread.
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