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Heat coconut oil in a large pan. Add shallots and sauté for 1–2 minutes until softened. Add garlic and ginger, then cook until fragrant and lightly golden.
Add curry leaves, mustard seeds, cumin seeds, Kashmiri chilli powder, turmeric and amchoor. Toast for 1–2 minutes.
Pour in 300ml water, then add coconut sugar, salt and pepper. Stir in coconut cream and coconut powder. Simmer for 10 minutes, stirring occasionally.
Finish with lime juice and garam masala. Remove from heat and set aside.
For the saffron butter, gently warm the butter with saffron until infused.
Pat the cod dry. Mix lime zest, lime juice, honey, turmeric, cumin, garlic powder, salt and pepper. Coat the fish and let it sit for only 2–3 minutes.
Heat coconut oil in a skillet and sear the cod for 3–4 minutes per side until golden and slightly charred.
Spoon the curry over rice or roti, place the cod on top, drizzle with saffron butter and finish with coriander, chilli and lime.