Kerela Fish Curry with Garcinia Cambogia

Heat the coconut oil in a large, deep skillet. Add the mustard seeds and allow them to fry for a moment. Add chopped onions and garlic and sauté until they have become transparent. Once they have finished cooking, sauté the ginger. Once the ingredients begin to smell, add in the powders and salt. Stir for just a few seconds before adding the chopped tomato, garcinia cambogia, one cup of water, and one cup of coconut milk. It should be cooked until the tomato becomes tender. Finally, add the fish fillets and the additional cup of coconut milk. When the oil begins to gather at the top, place slit green chilies and curry leaves on top before covering with a lid and removing from the burner. This dish can keep overnight and be consumed the next day too - the flavors will get more complex and make the curry richer in taste.