For the Curry:

• 2-3 tbsp coconut oil (or neutral oil)
• 2 shallots, finely diced
• 4-5 cloves garlic, minced (about 1 tbsp)
• 1 tbsp ginger, minced
• 8-10 fresh curry leaves
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 0.5 tsp Kashmiri chili powder
• 2 tsp turmeric
• 0.5 tsp amchoor (dried mango powder)
• 0.5 tsp sugar
• Salt and pepper, to taste
• 160ml full-fat coconut cream (small can or half a standard can)
• 125g coconut powder
• 1 tbsp garam masala
• Juice of 1 lime

For the Saffron Butter:

• 1 tbsp butter
• Pinch of saffron

For the Fish:

• 2 cod loins
• Salt and pepper, to taste
• Zest and juice of 1 lime
• 1 tbsp honey
• 1 tsp turmeric
• 0.5 tsp cumin powder
• 0.5 tsp garlic powder

To Serve:

• Rice, roti, naan, or parathas
• Lime wedges
• Chopped coriander (or parsley)
• Chopped chili (optional)