Ingredients:

• About 1 tsp – Salt
• 1 tsp – ground Turmeric
• 1 lb (450g) – Fish steaks or Fillets, cut into 2 inch cubes
• 4 tbsp – Coconut Oil or Vegetable Oil
• 1 – medium large red onion, finely sliced
• 6 – fresh, hot green chillies, finely sliced
• 1 inch piece of fresh ginger, peeled and finely shredded
• About 30 fresh curry leaves, if available
• 7 fl oz (1 cup) – Coconut milk, well stirred from a can or fresh
• 2 tbsp – Lime Juice

Method:

1. Mix 1 tsp of the salt and 1 tsp of the turmeric together. Rub over the fish. Set aside.
2. Heat the oil in a large, wide, non-stick pan or wok over a medium heat.
3. When hot, add the onion, chillies and ginger. Stir once or twice. Add the curry leaves. Stir and fry for three to four minutes until the onion is soft.
4. Add 1 tsp turmeric powder and 5 fl oz (3/4 cup) water. Mix well. When the mixture boils, add the fish.
5. Spoon the sauce over the fish. Add 3/4 tsp salt. Turn the heat down.
6. Cover and simmer for four to five minutes, spooning the sauce over the fish and shaking the pan gently to prevent sticking.
7. Add the coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three to four minutes, shaking the pan occasionally.
8. Add the lime juice. Shake again and remove from the heat, then serve.

Recipe courtesy of C.Keluettan