Curry leaves work well here with their citrusy note. They’re sold in supermarkets.
INGREDIENTS
- 2 tbsp coconut oil
- 1/4 cup finely chopped ginger
- 1 bunch spring onions, white part finely chopped, green part thinly sliced
- 3/4 cup fresh curry leaves, plus extra fried leaves to serve
- 2 long green chilies, finely chopped
- 1 tsp each ground turmeric & whole cardamom pods
- 4 Roma tomatoes, roughly chopped
- 400ml can of coconut milk
- 800g skinless firm white fish, such as ling or blue-eye trevalla, cut into 10cm chunks
- 2 tbsp fish sauce
- 1 tbsp lime juice, plus wedges to serve
- 1 tsp caster sugar
- Store-bought roti, to serve
METHOD
- Heat oil in a large pan over medium heat. Add ginger and the white part of spring onion and cook, stirring, for 5-6 minutes until softened. Stir in curry leaves, chili and spices, then add tomato, coconut milk, and 1/2 cup (125ml) water, bring to a simmer, and cook for 15 minutes or until slightly reduced.
- Add the fish and cook for a further 8-10 minutes until the fish is just cooked. Season with fish sauce, lime juice, and sugar.
- Scatter with fried curry leaves and finely sliced green spring onion and serve with lime wedges and roti.