Recipe

1. Melt the coconut oil in a medium saucepan.
2. Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
3. Add the garlic and ginger, and cook, stirring gently for 1 minute.
4. Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
5. Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
6. Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
7. Add the fish and the salt to the sauce, and gently poach for about 6 – 8 minutes, or until the fish is cooked.
8. Stir in the coriander and lime juice carefully.
9. It is ready to serve.