In a small frying pan dry fry the rice for 30-40 seconds till it browns slightly remove then fry the coconut until lightly browned then finally dry fry the fenugreek, cumin and fennel for 30 seconds. Add to a spice grinder or pestle & mortar and grind into a fine powder.Stir in the ground turmeric and set aside.
For the curry
Pour the coconut milk and 1 cup of water into a saucepan along with everything but the fish. Bring to a simmer, stirring constantly. Simmer for 10 minutes to reduce a littleGently slide in the fish and shake the pan to cover with sauce. Don't stir as you'll break the fish up. Simmer for 5 minutes until the fish is cooked through. Shake the pan from time to time to move the fish about.Remove from the heat.
Sprinkle over the cilantro/coriander and tomato and serve with lots of fluffy basmati rice.