Begin by preparing the 'kappa', or tapioca tuber. Add the tapioca to a large saucepan with enough water to cover. Bring to the boil, then drain. Once again, fill the pan with just enough cold water to cover the tapioca, add the salt and turmeric and cook until tender once pierced, approximately 12-15 minutes

Grind the grated coconut, chillies, onion and turmeric powder together with a pinch of salt. Add the mixture to the pan with the cooked tapioca and combine well over a medium heat for 2 minutes. Check the seasoning, add the coconut powder and mix well

Place a small wok over a medium-high heat and add the oil. Once the oil is hot, add the mustard seeds and once they start to pop, add the dried chillies and curry leaves, stirring quickly to combine. Then, pour into the semi-mashed kappa, mix well to combine and set aside

To prepare the curry, clean the kingfish and cut into medium-sized pieces. Soak the kudampuli in a cup of warm water and set aside

Place a saucepan over a medium-high heat and add the oil. Once the oil is hot, add the mustard seeds and once they start to pop, add the fenugreek seeds, shallots, garlic, ginger, green chillies, curry leaves and salt. Sauté until the shallots are soft

Prepare a paste by stirring together the chilli powder, ground coriander, ground turmeric and 1 tablespoon of water in a small bowl. Add to the saucepan and fry over a low heat until the oil separates

Add the soaked kudampuli, along with the water it was soaked in, or 1 tsp of tamarind paste and 1 cup of water. Bring to the boil, add the fish and cook over a medium heat until the fish is cooked, approximately 5 minutes. Set aside for approximately 20 minutes

Before serving, reheat the curry on the hob until warmed through

Divide the hot kappa and fish curry into 2 separate dishes and place on the table to share