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A spicy, coconut based fish curry.
  1. Slice the fillet into bite sized pieces.
  2. Combine the other ingredients to marinate and coat the fish with this mixture.
  3. Allow the fish to marinate for half an hour.
  4. Heat the remaining oil and fry the curry leaves, mustard seeds, pepper corns, fennel seeds and cardamoms.
  5. Allow the seeds to crackle and then stir in the marinated fish.
  6. Pour in the coconut milk and tomatoes and allow the curry to boil.
  7. Turn the heat down and allow it to simmer, stirring occasionally until the fish is cooked.
  8. Garnish with coriander leaves.