Cut fish in medium size pieces

Crush ginger, slice shallots and garlic

Mix red chilly powder, coriander powder and turmeric with water and make a paste

Wash cocum and soak in 1/2 cup of water for 15 mins

Slice tomato length wise

Keep a kadai or earthen container on stove and add coconut oil.

When the oil is hot, add mustard and fenugreek seeds followed by curry leaves. Fry them.

Add the ginger garlic and onion and fry till golden brown

Add the masala paste and saute till the raw flavour leaves and the masala turns dark red colour.

Add the soaked cocum with the water, mix well, and add sliced tomatoes

Add salt to taste and enough water to cover the fish (when added)

Bring this to boil

Add fish to the gravy, cover and cook for 5 to 7 mins in medium flame

Open the lid, take the pan in hand and rotate the curry inside the pan to mix it. avoid using spoon as it may break the fish pieces.

Cover and cook for another 5- 10 mins, then open the lid and cook till the gravy gets thick

Switch off flame, pour a spoon of cocunut oil on top of the curry, add some curry leaves