Add a pinch of fenugreek powder and keep closed on a low flame.
When the fish is done, add green chilly and curry leaves crushed together.
Add coconutmilk and when it starts boiling, switch off.
:- You can make the curry till step no 9 (including it) and store in separate vessels in fridge for few days. On the day you have, bring this curry to room temperature and then continue with steps 10 and 11. It will be like a new fish curry.