1. Cook 50g brown rice according to package instructions. 2. Heat 5ml coconut oil in a large skillet over medium heat. 3. Add 2g mustard seeds and cook until they start to pop, about 30 seconds. 4. Add 2g curry leaves, 50g diced onion, and 5g sliced green chili. Cook until onion is softened, about 3-4 minutes. 5. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 6. Add 2g turmeric, 2g coriander, and 2g cumin. Stir for 30 seconds until spices are fragrant. 7. Add 100g diced tomatoes and cook for 2-3 minutes until they start to break down. 8. Add 120ml light coconut milk and 5g tamarind paste. Bring to a simmer. 9. Add 150g fish pieces, 1g salt, and 1g black pepper. 10. Cover and simmer gently for 5-7 minutes, until fish is cooked through and flakes easily. 11. Serve over brown rice, garnished with 5g chopped cilantro.