Clean and dry the fish. Heat the oil in a pan. Add mustard seeds and let it splutter.
Add fenugreek seeds and when the colour begins to change, add onions, ginger garlic paste and green chilli. Saute till the raw smell of the paste goes away and the onions begin to wilt.
Add all the masala powders and let it cook. Adjust salt at this stage. Finally add tomato, mix well and keep it covered to cook.
Once the tomato has become completely mushy, add about 1 cup of water and bring the gravy to boil. Finally add the fish along with the curry leaves and bring it to boil. Keep it covered on medium low for 10 to 15 minutes until the fish is done.
Serve with rice.
By Ria Samuel