Tomato Fish Curry

Ingredients

King Fish/ Surmai - 500 gms
Tomatoes - 4 medium sized (pureed in the blender)
Ginger - 1 inch peice grated
Marinade for the fish - 1/2 teaspoon each of salt and tumeric powder)
Salt - as per taste
Tumeric - 1/4 teaspoon
Red chilly powder - 1/2 teaspoon
Sugar - 1/2 teaspoon
Nigella (Kalonji) - 1/2 teaspoon
Green chillies - 4 (slit, de-seed if you want a milder curry)
Vegetable Oil - 2 tablesoons
Mustard oil - 1/2 teaspoon (optional)
Water - 200 mls
Coriander for garnishing - 1 teaspoon chopped fine.

Method
Coat the fish with salt and turmeric and leave aside for 15 minutes. Fry the fish in a non-stick pan ( 1 minute on each side).
Heat oil in a wok (karahi). Add the nigella seeds and the green chillies. Add the pureed tomatoes and stir fry for 3 - 4 minutes. Add the salt, tumerice, red chilly powder, sugar and grated ginger and fry well (till the oil starts to leave the sides). Add the water and bring to a boil. Let it boil for 2 mins on high heat. Add the peices of fried fish and let it cook covered on low heat for 10 minutes. Do not stir too much (else the fish will disintegrate). Add the mustard oil, cover the wok and turn of the heat. Garnish with coriander leaves before serving.

Serve with steamed rice.