Cut fish into 2cm chunks and wash with water to which lime juice has been added. Set aside.
Heat up 2 tablespoons oil in a claypot to saute fenugreek, onion, curry leaves, lemongrass and green chillies for 2 minutes.
Add the rest of the ingredients except thick coconut milk and fish. Bring mixture to a boil.
Add the fish and simmer until the fish is cooked. Add the thick coconut milk, and bring it to a boil again. Take off the fire immediately.
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