300g Mackerel, 2 tsp Rapeseed oil, 1 tsp Mustard seeds, 9-10 Fresh Curry leaves, 1 tsp Urad dal (Split black gram), 1 tsp Chana dal (Split Bengal gram) 3-4 nos. Dried Red Chillies, 1 tsp Turmeric powder, 100g Onions (finely sliced), 100g Tomato (cut into juliennes), 300 ml low fat, Coconut milk, 1 tsp Lemon juice

Heat oil in a kadhai (heavy bottomed pan) and add mustard seeds. When the mustard seeds pop, add the curry leaves and both the dals. Fry until dals are golden in colour. Mix in the red chillies, turmeric and onion and saute until the onions are pink. Add the tomatoes and coconut milk and bring to a boil stirring continuously. Add the Mackerel and simmer until Mackerel is cooked through and the sauce has slightly thickened. Add lemon juice and remove from the heat. Season.