Grind all the ingredients under the "To Grind" and toss the king fish into it. Let it marinate for an hour.
In a saucepan, add the fish with all its marinade and the second coconut milk. Bring it to boil.
Add the spice powders and give it a good mix. Cook on low flame, tossing occasionally till the fish is completely cooked.
Add the thick coconut milk, adjust the seasoning, Only heat the mixture and switch off.
Heat the coconut oil, fry the shallots till brown. Fry the curry leaves and add back to the gravy.
Serve with chapathis or porottas.