Heat oil in a pot (preferably coconut oil or olive oil). Add in fennel seeds. When it turns slightly brown, add in the shallots or sliced onions and fenugreek seeds.
When the onions turn golden brown, add in the curry leaves and stir for a minute or two.
Stir in the ginger garlic paste for a minute.
Add in the mangoes, tomatoes, sliced ginger and green chillies. Sprinkle in some salt and turmeric powder.
Cook for about 2 minutes.
Reduce the flame to low and add in the chilly/curry powder paste and a few drops of oil to cook it until the oil splits at the side. Make sure you do not burn the masala/gravy as it will be bitter.
Add approx. 1 cup water to cook the vegetables (except the lady’ fingers) over medium heat.
When the vegetables are half cooked, add in the whole shallots, garlic and lady’s fingers.
Then, when all the vegetables are well cooked, add in the fish and ground coconut paste diluted with a little water.
Taste for salt and chilly heat and if it’s not spicy enough, add in a little chilly powder and if it’s not sour enough, add in a little tamarind juice.
Lower the flame to very low and cook the fish for about 5 minutes.
Sprinkle a good pinch of roasted fenugreek powder and garnish the fish curry with coriander leaves.