Ayila palkari(Mackeral coconut milk curry)

Mackerel 500gm,cleaned,cut into pieces.
Kashmir chilly powder 1 tblspn,tumeric powder 1/4tspn,coriander powder 1/3tspn,
fenugreek powder 1/4tspn,salt to taste,curry leaf 1 sprig,coconut milk 1 cup,
coconut oil 2tspn,shallots 6,ginger 2inch piece,both finely chopped,green chilly
4,sliced,garlic 4 cloves,finely chopped,kudam puli 5 cloves,tomato 1,sliced.
Heat oil in wok,drop in shallots,ginger and garlic,saute till light brown,add curry
leaves ,curry powders,kudampuli and salt,stir for 30 secs,add 11/2 cups boiled water,add fish pieces,
allow to cook,add tomato and when cooked and gravy thickens add coconut milk,swirl the wok to spread milk evenly and allow to bubble nicely.