Tomato Fish Curry

• Boneless Fish (Salmon/King Fish)     - 1 lb
• Tomatoes     - 2
• Onion (medium)     - 1
• Ginger-Garlic Paste     - 1 Tbsp
• Curry Leaves     - 2 sprigs
• Mustard     - 1/4 tsp
• Chilly Pwdr     - 1 Tbsp
• Turmeric     - 1/4 tsp
• Methi Pwdr     - 1/4 tsp
• Salt     - 2 tsp (or as per taste)
• Oil     - 3 Tbsp
• Water     -  1-1/4c

1. Clean the fish and cut in to equal sized pieces and set aside
2. Heat Oil in a deep pan and add the Mustard.
3. When it splutters add finely chopped Onion and Curry Leaves
4. Let this become soft and transparent. To this add the Ginger-Garlic paste and saute for 1 minute.
5. Add finely chopped Tomatoes and cover and cook till tomatoes can be mashed about 5 mins on low heat.
6. Add all the spices and salt. Add 1/4 c water and cover and cook till creamy paste is obtained.
7. Add 1c water and bring the whole thing to a boil.
8. Add the fish slowly to this sauce and bring to a boil.
9. Lower the heat and cook the fish for 1/2 hr. For thicker gravy let it simmer without the lid for 5-10 mins longer.
10. Serve hot with Rice/Rotis.