Cut the fillets into 2 inch pieces and marinate with turmeric and salt. Wash the fenugreek leaves, discard the bottom 2 inches of the stems and finely chop the rest.
In a stock pot, bring the coconut milk, ginger purée, serrano and salt to a boil. Turn the heat down, cover the stockpot and simmer for 15-20 minutes or until the carrots are tender. If the mixture appears to get dry, add some water and if has too much liquid, cook with the cover off.
Gently add the marinated fish pieces and simmer for 2 minutes. Turn the heat off and stir in the chopped fenugreek leaves.
Pop: Heat up the coconut oil and add the asafetida, pop the mustard seeds and add the green onions. Sauté for 3-4 minutes on low heat then drizzle over the fish curry. Serve immediately.
This is one of the easiest and most flavorful way to cook fish. The fish is almost poached and all the flavor remains within the sauce.
This recipe is provided courtesy of India 1948, Anita Jaisinghani's website. Anita Jaisinghani is the owner of Pondicheri in Houston and New York City.