Save
Preparation
- Heat the ghee in a high skillet and fry the onions on a medium heat for 3-4 minutes. Add the turmeric, garam masala, red curry paste and tomatoes and fry together for 1 minute. Stir in the lime juice, coconut milk and stock. Simmer for 5-8 minutes with a lid on.
- Add the fish to the sauce and cook on a low heat for 7-10 minutes. You can tell when the fish is done because the bones will come out easily when pulled.
- Just before serving stir the coriander into the sauce. Season with salt and lime juice.
