This is a dish that is usually cooked for a quiet lunch at home when i have green tomatoes in hand. Ripe, red tomatoes are common in fish curry; but do you ever tried with green tomatoes ? 

Although green tomatoes may have initially been an unwelcome discovery, many people enjoy eating them fried, sauteed, in stews or sauces or even pickled to this day. They are rich in antioxidants and B vitamins and may even help fight cancer.

The curry tastes good as you keep it longer and if you make it in the traditional mud pots in Kerala, the flavor is excellent.It tastes better the day after you make it as the spices get deep into the fish as it sits around. 

Lets go to the recipe..

• Cleaned fish –  1/2 kg
• Turmeric powder – 1/4 tsp
• Kashmiri chilli powder – 1/2 tsp
• Ginger paste –  1/2 tsp
• Garlic paste –  1/2 tsp
• salt –  to taste

• Mustard seeds –  1/4 tsp
• Fenugreek seeds – 1/8 tsp
• Shallots – 15  (or half small onion chopped)
• Chopped ginger – 1/2 tsp
• Chopped garlic –  1/2 tsp
• Turmeric powder – 1/4 tsp
• Coriander powder –  1 tsp
• Kashmiri chilly powder – 1 tsp
• Green tomato – 1 big (cut length wise)
• Coconut milk –  1/4 cup ( concentrated  / thanipal )
• Kudampuli / cambogia – 2-3 piece
• Curry leaves –  1 string
• Coconut Oil
• Salt-to taste

• Clean the fish pieces and marinate it with turmeric powder, chilly powder, ginger paste, garlic paste & salt. Keep it for half hour.

• Heat oil in a pan and add chopped ginger and garlic followed by chopped onion, salt  and curry leaves. Saute till golden brown.
• Add turmeric powder, coriander powder & chilly powder and saute for some time.

• Add green tomatoes and saute.
• Add the cambogia / kudampuli pieces.
• Now add some water and the fish pieces , then cover and cook till the fish cooks and oil separates.
• Reduce the flame and add the coconut milk .Cook for one more minute in low flame and switch of the flame.
• Garnish with curry leaves.