• Heat oil in a medium frying pan over low heat. Add coconut and onions, and stir fry for 2 minutes or until coconut starts to change color.
• Add ground turmeric, ground coriander and red chili powder. Saute, stirring, for 1-2 minutes or until coconut turns golden brown. Remove from heat. Set aside to cool slightly.
• Place roasted coconut in the bowl of a food processor and grind to a smooth paste. (Add a little water if needed).
• Place ground coconut paste, coccum, curry leaves and enough salt in a claypot or large pan over medium-high heat. Add enough water to make thick sauce. Bring it to the boil. Slide in fish pieces.
• Add ground fenugreek and tomatoes. Bring to the boil. Cook, covered, for about 10- 12 minutes. Remove from heat.
• To make the tempered spices, heat oil in a small frying pan over medium-high heat. Splutter mustard seeds.
• Add shallots, red chili and curry leaves. Saute, stirring, for 1-2 minutes or until onions turn golden brown. Remove from heat.
• Add tempered spices to the fish curry. Serve with steamed rice or any Indian flatbread.

Notes:

• While roasting coconut, keep an eye on it and keep on stirring, so it will not burn.