Dry roast the cumin seeds, sesame seeds, coconut flakes, fenugreek seeds and onion in a frying pan for about 10 min until fragrant.
Prepare the mixture into a paste in a mortar or possibly a food processor.
Heat the oil in a large deep frying pan. Roast the fish in it over medium heat for 5 min.
Add the coconut mixture and the remaining ingredients and stir gently. Cover and simmer on low heat for 5-10 min until the fish is tender.
Serve with long grain rice.
Tip: If you don’t like cilantro, you can alternatively replace it with parsley.
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