tomato fish curry

Ingredients:
Fish : ½ kg
Tomato : 2 big
Chilly pdr : 2 Tsp
Coriander pdr : 2 Tsp
Turmeric pdr : ¼ Tsp
Roasted cumin pdr : ¼ Tsp
Fenugreek pdr : ¼ Tsp
Sliced shallots : 6
Sliced ginger : 2 Tsp
Coconut oil : 2 Tbsp
Green chilly : 2
Salt
Curry leaves
Coconut milk powder : 1 pkt (25gm)
Water : 1 ¾ cup

Clean and cut the fish into medium pieces. Grind tomato, chilly pdr, coriander pdr, turmeric pdr, and cumin pdr into a fine paste. Heat oil in a kadai and saute the sliced shallots and ginger for a few minutes. Add the grounded masala paste into this and saute it well. When the oil starts to separate from it, pour 1 cup of water into it and boil it. Then reduce the flame and put the fish pieces. Sprinkle the fenugreek powder and salt. Cover and cook it well. When the gravy starts to thicken, pour the coconut milk (dissolve the 25gm milk powder in ¾ cup water) into this and heat it for couple of minutes. Finally add the curry leaves and remove it from fire.