Clean the Kingfish fillets thoroughly and pat dry. Season them lightly with a pinch of Salt and 1 gram of Turmeric powder. Set aside.
2
For the curry paste, combine Green chilies, Ginger, Garlic cloves, Coriander seeds, Cumin seeds, Black peppercorns, Fenugreek seeds, remaining Turmeric powder, and Red chili powder in a grinder with a splash of water. Grind to a smooth, fine paste.
3
Heat Coconut oil in a large pan or pot over medium heat. Add Mustard seeds and allow them to splutter. Then add Curry leaves and sauté for a few seconds until fragrant.
