2 large tomatoes, grated
2 teaspoons cumin powder
1 tsp turmeric pwdr
2 cups water
vegetable oil to fry
White firm Fish pieces 1/2 kg
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black cumin seeds
1/4 teaspoon fennel seeds, lightly crushed
1/4 teaspoon fenugreek seeds
Heat oil wok over medium-high heat; fry the fish in the wok until golden brown. Keep aside.
In a sauce pan put water. Add tomatoes, cumin powder, turmeric, salt to a boil .
Reduce heat to medium and simmer.
Add the fried fish pieces to the simmering saucepan .
Heat tawa over medium heat, and dry roast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant.
Add the roasted spices into the simmering saucepan. Simmer until the flavors integrate.
Garnish with green chiilies.