Trout - 1 lb. ; Onion - 1/4 of a large one ; Slice it thin & long, & cut into halves. ; Shallot - 1 big one, cut into small pieces ; Ginger - 0.5" piece, cut into thin slices ; Green chili - 2, cut into half (long) ; Tomato - 1, medium sized ; Slice it thin and long, and cut into halves. ; Coconut milk - 1/3 of the can (4.5 oz) ; Tomato puree - 3 spoon ; Mango powder - 1/2 spoon. ; Uvula powder - 1 pinch. ; Fish masala - 3 spoon ; Curry leaves - optional ; salt - as needed ; oil - 2 spoon ; mustard seed - 1/4 spoon ;

Directions:

Heat the oil, fry mustard seeds, then add onion and stir for a while. Then add green chili, ginger and shallot pieces (and curry leaves). Stir for a few minutes. Add tomato, and then tomato puree; stir well, then add salt, uvula (methi/fenugreek) powder, mango powder and fish masala. (If you don't have Kerala fish masala, then add 1.5 spoon [fine] coriander powder, 1 spoon chili powder,1/5 turmeric powder, one pinch more uvula powder.) Stir well, then add coconut milk. When it boils, add the fish pieces; stir slowly, then cover it and cook on low-medium heat. Stir once a while (careful not to break the fish pieces) until it is cooked.