Stir the lemon juice and 1 tsp salt into
the fish pieces and set aside. Heat the oil
in a large pan. Add the whole spices and
curry leaves, cook for 3-4 mins, then add
the onions. Fry until the onions are soft,
then add the chillies, ginger and garlic.
Tip in the tomatoes and the remaining
spices and cook, uncovered, on a low
heat for about 5-8 mins. Stir frequently to
prevent the spices sticking and burning.
Pour 150ml water into the pan, bring
to a simmer, then add the fish. Cover
with a lid and cook for 5 mins more.
Serve with rice.