Heat oil in a pan. Add mustard seeds and let it splutter. Fry dry red chilies, Cardamom, black pepper powder and cloves. Next add thinly sliced onion, ginger, garlic, green chilies and stir until onion turns brown. Add turmeric powder, chilli powder and coriander powder.
Add sliced tomato and curry leaves. Cook for a minute. Add thin coconut milk, salt and bring to a boil. Add the fish pieces. Cook covered for 7 – 8 minutes until the fish pieces are cooked.
Add thick coconut milk, few pieces of sliced tomatoes, pepper powder and a few curry leaves. Cook for a minute or two. Serve with appam, puttu or rice.
By Ria Samuel