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Make kosho by blending curry leaves, lime zest, and salt, leaving to ferment overnight at room temperature.
For the curry leaf oil, infuse the fresh curry leaves into ricebran oil, then heat and let sit overnight. The next day, strain out the oil, which should turn green.
Make acharu liquid by mixing all ingredients (except nectarine) together. Add sliced nectarine and set aside for a few hours.
To make fennel thoran, add oil to the pan and then mustard seeds. After it splutters, add your remaining ingredients and cook until fennel is soft (around five minutes).
For kingfish, clean down to fillets and cut sashimi-style into 5mm slices across the fillet.
To assemble, spread thoran in a very thin layer at the bottom of a rimmed plate or very shallow bowl. Layer the sliced kingfish flatly over top, with the slices just touching each other in a vertical row while covering the thoran. Between each slice of fish, slide a slice of the pickled nectarine. Add tiny blobs of the kosho to each piece of fish, then season with sea salt flakes (not table salt or rock salt). Finally, shake the nectarine acharu and curry leaf oil together and squirt it over the fish, letting it pool around the sides. Then scatter fresh fennel on the very top. Serve with a paired glass of Fat Cat Pinot Noir Rosé from Cat Amongst the Pigeons.