1. Heat the coconut oil and add the fenugreek seeds. Add the onion, garlic, ginger, green chill and curry leaves. Sauté until soft then add the chilli powder, turmeric, coriander and sauté for a few minutes.
2. Add the tamarind and water then the fish. Season with salt and pepper. Cook for about 10 minutes until the fish is cooked.
3. Add the coconut milk, stir and take off the heat. In a separate pan add the coconut oil, add the mustard seeds until they pop add the shallots, dry chilli and curry leaves. Sauté until golden. Stir through the curry and serve.