Slice
fish into 1-11/2 inch slices, and wash. Finely grind coriander
leaves, chillies and garlic.
Heat oil, add fenugreek seeds, immediately add ground paste
and salt and stir.
Add
water and cook on low heat, stirring continuously; add more
water when needed until the masala is cooked and a distinct
aroma emanates.
Add
fish, coat with masala taking care not to break the fish
slices. Mix coconut powder with hot water and stir into
fish. Simmer for 10 minutes or until fish is cooked.
To
serve, heat fish, place in dish and pour whipped yogurt over
it. Gently shake the dish in order to mix the yogurt with
the fish.
