Heat half the oil in a frying pan and crackle the cumin seeds.
Add the onion and sauté until soft.
Now add the ginger and green chillies and sauté for a minute and stir in the crabmeat and salt and cook over a high heat until all the liquid evaporates.
Remove from the heat and leave to cool.
Mix in the minced cod, ground fennel and fresh coriander.
Divide the mixture into 12 balls and flatten each one with the palm of your hand to make cakes about 1cm thick. Smooth the sides to get rid of any cracks that may appear, then cover and set aside.
For the Curry
Heat the remaining oil in a pan; add the curry leaves and onion and sauté for 6–8 minutes, until the onion is golden brown.
Add the chilli powder, tomatoes and salt and cook till the tomatoes disintegrate.
Then add the kokum berries and fish stock or water and simmer for 2–3 minutes.
Stir in the coconut milk and simmer for 2–3 minutes longer, until the sauce has a creamy consistency. Add sugar if necessary.
Finally, heat the remaining 2 tablespoons of oil in a large frying pan, place the koftas in it and cook over a low heat for about 2–3 minutes on each side, until golden brown.
Add the koftas to the curry and serve hot with rice.