Chop all the vegetables.
Season the haddock fish chunks with 1 teaspoon chilli powder, 2 cloves of garlic, chopped ginger, salt and pepper.
Fry in 2 tablespoons of groundnut oil for 3 minutes until cooked. remove from the heat.
Heat the rest of the oil in a pan. Fry the remaining garlic and ginger.
Add the chopped shallots and fry for about 7 minutes until golden brown add chilli flakes and fry for another 2 minutes then add the chopped tomatoes.
Put the haddock fish chunks and saute for about 30 seconds.
Add a little groundnut oil and fry the green chilli, fresh coriander, turmeric and curry leaves.
Then, add a litre of light coconut milk and mustard seeds.
Cook on low heat until the sauce thickens.
Add the chilli powder and a pinch of salt. Check to see if you need more salt.
Sprinkle with chopped coriander and serve.
Serving Suggestions: This dish goes best with white rice or cassava chips. You may also have it with a slice of bread and a side salad. It is also tasty with fresh cilantro and onion salad.