Heat little bit of oil in a deep saucepan and scatter the black mustard seeds. Once it starts to sizzle, drop the onion, potato and carrot. Add salt and give it a stir.

Pour the broth along with ½ cup water and bring it to a boil. Cover and let it simmer for about 20 minutes or until the potatoes and carrots are tender to bite.

Pour coconut milk in the saucepan. Then, add salt, pepper and turmeric powder. Drop the fish chunks and give it a stir. Let it cook for about 5 more minutes. Check for salt and add any, if required.

Finally, switch off the gas, drop the lemon leaves and give it one last stir. Cover and let it infuse for about 5 minutes.

Serve warm with rice or bread!