Sultan Ibrahim (yes again, fresh out of the sea), tomato, ginger and fennel sauce with coconut pistachio khichdi

I've made this sauce so many times now I can almost do it eyes closed.  Every time it's a knock out.  Originally from my Rasoi cookbook, I've made a few adaptations over the years.  It's gorgeous with fresh fish and khichdi of some description (like an unstirred slightly thick risotto).