Fish and Tomato Curry

Ingredients

1. Fish – 1/2 kg, cleaned and cut into steak pieces(I used pompano (vatta))

2. Onion – 1 small, chopped

    Ginger – 1 inch, thinly sliced

    Garlic – 2 – 3 large cloves

    Green chilies – 3 – 4, slit

    Curry leaves – 1 sprig

3. Tomato – 2 small or 1 large

4. Turmeric powder – 1/2 tsp

    Chilly powder – 1.5 tsp

    Coriander powder – 2 – 3 tsp

    Pepper powder – 1/2 tsp

    Fenugreek powder – 1/2 tsp

5. Gamboge (kudam puli) – 1, soaked in enough water for 10 minutes ( Optional, use it if the tomatoes are not very sour)

6. Thick coconut milk – 1/4 cup ( I used 2 tbsp canned coconut milk)

7. Mustard seeds – 1/2 tsp

8. Oil – 1.5 tbsp

9. Salt – To taste

Method

1. Heat oil in a claypot / meen chatti at meidum heat. Splutter mustard seeds. Add chopped onion, ginger, garlic, green chilies and curry leaves. Saute until onion turns lightly brown and then add chopped tomato. Saute for a few minutes and add the spice powders numbered 4. Saute well until the raw smell of the spice powders is gone. Add 1.5 cups of water, enough salt, kudampuli, if using and bring to a boil. Add the cleaned fish pieces.

2. Cook for about 20 minutes at medium heat until the fish pieces are done and the gravy is medium-thick. If you prefer a thick gravy, cook uncovered for a few more minutes. Add 1/4 cup thick coconut milk. Switch off when it starts to boil. Add 2 tsp coconut oil and a few curry leaves. Cover with a  lid for 15 minutes. Serve with kappa puzhukku or rice and a thoran/ mezhukkupuratti. This tastes best the next day.