• Add a few mustard seeds, cumin seeds, chopped onions, green chilli, freshly crushed ginger and garlic and curry leaves to the oil.
• Mix and sauté the onions till soft and translucent.Do not brown the onions. Stir constantly until onions are transparent.
• Add turmeric powder, black pepper powder and enough thin coconut milk to cover the ingredients in the pan.
• Do not add the thick coconut milk yet, as it could curdle. Add fish and a pinch of salt.
• Bring it to boil and immediately turn the heat down. Simmer gently for 6-7 minutes until cooked.
• Add the quartered tomato. Do not add tomatoes at the beginning as they will cause the curry to curdle.
• Finally, add the thick coconut milk and allow boiling for just 2 minutes on a slow flame.
• Garnish with sliced tomatoes and serve with steamed Basmati rice.