Marinate the fish with a little salt and the onion juice. Keep aside for 30 odd minutes.
Heat 1.5 tbsp of oil in a frying pan, add the chopped onions and fry till golden brown. Keep aside.
Add the remaining oil to the pan, add in the grated ginger and chopped green chillies, saute for 2-3 minutes.
Slide in the marinated fish slices. Cook over a high flame for 2-3 minutes. Flip the fish over gently and cook for another 2 odd minutes.
Turn the flame to low, pour in the coconut milk, stirring continuously. Now throw in the green chillies and sprinkle in the salt.
Allow the curry to simmer for 5-7 minutes.
Finish with the fried onions and a generous dollop of ghee. Serve hot with rice.
