In a pot, heat some coconut oil, and add in the fenugreek and a few curry leaves too, if you wish.
Then add the shallots, salt and turmeric and saute till pinkish. Next add the ginger, garlic and chillies. Lower the flame and add the diced tomatoes.
Now add in the chilli powder, coriander powder and the kudam puli. Preserve the water which the Kudam Puli was soaked in as you will be adding it in later.
You can now add in the fish. Stir in gently as you do not want to break the pieces. Add in the coconut milk. To prevent it from curdling, make a paste with a little corn flour and water and add it to the mixture. This will stabilize the gravy.
Finally, add the water which the Kudam puli was soaked in, and let the concoction boil together for five minutes, or till the fish is cooked.
As a final touch, add some more coconut oil, and a few curry leaves and coriander leaves. Close and cook for a few minutes to let the flavour infuse into the gravy.
Take it off the flame and enjoy with Kappa Kizhangu or Steamed Brown Rice.