Zucchini-Wrapped Fish Curry

Ingredients:  450-500 gms Sea bass  1 teaspoon Salt    1/2 teaspoon Red Chilli Powder    2 teaspoon Coconut Oil    1 Zucchini, sliced as ribbons  1/2 teaspoon Mustard Seeds    1/2 teaspoon Cumin Seeds   8-10 Curry Leaves  2 Bird’s eye chili, slit   1 medium Onion, chopped  1 teaspoon garlic, chopped    1 teaspoon ginger, chopped    3-4 Cherry Tomato     1 teaspoon Red Chilli Powder    1/2 teaspoon Turmeric Powder  1 teaspoon Coriander Powder    1 teaspoon Garam Masala    1/4cup Water   200ml Pineapple Juice  Salt to taste   2 tablespoons Coriander, chopped   4-5 tablespoons pineapple, finely chopped  1 cup Coconut Milk      Directions:  1 Marinate the fish with salt and red chili powder and keep aside for 30 minutes.  2 Wrap the fish in zucchini ribbons and sear it for 1 minute on each side. Set aside the fish. In a skillet, heat the oil and add mustard and cumin seeds, let them crackle, and add curry leaves. To this, add bird’s eye chili, onion, ginger, and garlic, and sauté for 2 minutes.  3 Add cherry tomatoes with dry spices and stir with water and pineapple juice. Add salt and coriander.  4 To finish, add chopped pineapple and fish.  5 Cover and cook for 5 to 7 minutes. Add the coconut milk and season to taste. Add the fish back into the casserole and cook for 4 minutes.