Heat oil and sauté fenugreek seeds, ginger, garlic, green chilli, and curry leaves until fragrant.

Add chopped onions and cook until soft.

Add turmeric, chilli, and coriander powders. Fry until raw smell goes away.

Add mango slices and salt. Sauté briefly.

Pour thin coconut milk and let it boil until mango softens. Slightly mash the mango.

Add fish cubes, remaining mango slices, slit green chillies, curry leaves, and salt.

Simmer on low heat, swirling the pot gently until fish is cooked.

Pour in thick coconut milk and swirl again.

Finish with a drizzle of coconut oil and fresh curry leaves.

Let the curry rest for a few minutes before serving hot.