Wash and cut fish into pieces.

Peel, wash and slice shallots.

Wash and chop tomatoes.

If the kudampuli is not soft, soak it in a couple of tablespoons of warm water.

Heat ½ tablespoon oil in a thick-bottomed pan, over medium-high heat. Add the sliced shallots and saute till translucent.

Stir in the ginger-garlic paste and fry till aromatic.

Lower the heat and add the spice powders - paprika, cayenne and ground turmeric. Fry the spice powders at a medium heat till aromatic.

Add the chopped tomatoes and mix well. If required, add a few tablespoons of water and cook till the tomatoes turn mushy. Remove from heat, transfer to a bowl and cool for 5 minutes.

Once it is cold, transfer ¾ of the tomato-shallots mix to a blender and grind to a smooth paste.

Heat rest of the oil in the thick-bottomed pan over medium heat and splutter mustard seeds. Then stir in the methi seeds (optional) and curry leaves.

Add the ground paste along with the remaining ¼ portion (the portion that was not ground), kudampuli, about a cup of water and salt. Bring to a boil

Gently add the fish pieces and cook till the fish pieces are fully cooked (add water to get the required consistency).

Serve hot with rice or Kappa.