Kerala special Tomato Fish Curry

Initial Preparation:

1. Clean and wash the fish pieces. Drain the water completely and set aside.
2. Soak gambooge in ½ cup warm water and set aside.
3. In a pan, add in the grated coconut and fry until slightly brown, then grind to a fine paste by adding little water. Set aside.

Curry Preparation:

1. Heat coconut oil in a pan, splutter mustard seeds.
2. Add in the sliced pearl onion, crushed ginger and garlic, green chillies, 1 sprig of curry leaves and fry until the onions turn light brown on medium heat.
3. Now add in the turmeric powder, red chilli powder, fenugreek powder and fry for 1-2 minutes on low heat.
4. Add in the soaked gambooge along with water and enough water to cook the fish pieces. Mix well and let it boil.
5. Add in the fish pieces, prepared coconut paste and salt. Gently mix the curry, cover and cook until the fish is cooked well and the curry is slightly thick.
6. Then add in the asafoetida powder, sliced tomato and 1 sprig of curry leaves and mix the curry by rotating the pan.
7. Cover and cook for another 5 minutes on low heat.
8. Remove from heat, serve after 2-3 hours.