Making the fish curry

Deseed and puree the tomatoes. Set aside.
Heat coconut oil in a pan and add in the cumin seeds, curry leaves and the minced ginger. Saute for a minute.
Add in the sliced onions and sauté the onions until soft.
Add in the Kashmiri red chilli powder, turmeric powder, coriander powder and the Bolst’s curry powder. Saute on a low flame for a few seconds. Kashmiri red chilli powder adds a bright red colour to the curry but is not very hot.
Add in the salt and the pureed tomatoes. Mix well. Cover the pan with a lid and cook for 6-7 minutes till the tomatoes are completely cooked.
Add in the coconut milk. I have used canned coconut milk for making this recipe. Add in the water. Mix well. Add in the sugar. The little sugar nicely balances out the taste.
Add in the fish steaks. I have used seer fish for making this recipe. Any firm fish will work well. Cover the pan with a lid and cook for 7-8 minutes.
Add in juice of half a lime to the curry and remove the curry from heat.

Tempering the curry

Heat coconut oil to a small tempering kadai. Once the oil is hot, add in the fenugreek seeds and the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and the chopped green chillies. Saute on a low flame for a minute. The chillies will blister. At this stage, remove the tempering from heat and add it to the curry.

Tomato fish curry is ready. Serve with hot rice.