Grind coriander, fenugreek, 20 dry chillies and turmeric
to a fine paste. Crush the ginger, green chillies, onions and the curry
leaves and mix with 1 oz of oil. Dilute the masala in 11/2
cups of water and put the crushed ingredients, cleaned fish and tomatoes
Season with salt and boil. Allow it to simmer on a slow
fire till the curry thickens. Heat the oil, fry the mustard and 4 chillies
left over breaking them into bits and pour into the curry.
Remove from fire and mix properly by tilting the vessel.
If the curry is not sour enough with the tomatoes, you
can put one or 2 pieces of fish tamarind while boiling.