Heat the cooking oil in a pot.
Sauté all the spices (fenugreek and mustard seeds), dried chilli and curry leaves.
Add the ground onion, green chilli and garlic to the pot.
Add the tomato.
Add the turmeric and coriander powder, then sauté.
Add water and stir gently until it simmers, then add the coconut milk and stir.
After 30 seconds, add the fish head and cook for 10 minutes.
Sprinkle some coconut oil into the curry with salt and sugar until you get the perfect taste.
Garnish with coriander leaves before serving.