Hyderabadi Fish curry

I have never experimented with Hyderabadi cuisine before, but a recent theme on  "INDIAN FOOD--Spicy, Tasty, Mouth Watering  Recipe Sharing Group" motivated me to try something new.  This recipe was prepared in one pot. A slow cooker, Tajine or ceramic dish can be used - the latter 2 would be done in the oven.
I found this recipe very mild and flavorful, one that younger children can enjoy if the chili powder is omitted.

"Preach not to others what they should eat, but eat as becomes you and be silent" - Epictetus

Ingredients

3 large fillets of tilapia cut into bite size pieces - about 500 gm( any other fleshy fish will do)
salt to taste
1 teaspoon garam masala
1 level teaspoon chili powder or more to taste
1 heaped teaspoon paprika 
1 heaped teaspoon ground fennel
1/2 teaspoon turmeric
1 1/2 teaspoon ground jeera
2 teaspoons desiccated coconut (finely ground)
Red wine vinegar or any strong vinegar
1 large onion finely chopped
1 sprig of curry leaves removed from the stem
3 tablespoons olive oil

1 cup coconut milk, canned is fine

Method

Salt the fish and leave aside.

In a bowl add all the dry spices and desiccated coconut and mix well.

Add enough vinegar to form a nice smooth paste ( not runny)

Add the masala to the fish and coat well

Put 3 tablespoon of oil in the base of the tajine, ceramic dish or slow cooker.  Stir well to mix.

Sprinkle the curry leaves over the onions.

Layer the fish on top of the onions.  Pour 1/2 cup of water along the side of the dish so as not to disturb the fish.  Cover the tajine or ceramic dish, and place in the cold oven.  Turn the oven on to 350F and the timer to 45 minutes.  ( For the slow cooker, cook on low for 45 minutes).

After 45 minutes uncover and add the coconut milk along the sides of the dish. Shake gently to mix. Cook for another 15 minutes.

Remove when the fish is nice and flaky and cooked.

If using a tajine or ceramic dish, you will be able to serve right out of the cooking dish.

Note: This recipe has been modified from http://pachakam.com/Recipes/Hyderabadi-Fish-Curry-5451