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Salt the fish fillets and marinade them in the lime juice with half the grated ginger, the pepper and the cinnamon for 30 minutes.
In a large frying pan, heat the oil. Fry the onions until translucent, then add the garlic, chilli, curry leaves and the remaining grated ginger, and fry for one minute. Add the tumeric, stir in the coconut milk and 125ml water and gently simmer for 2 minutes, taking care not to boil. Add salt to taste, then lay the fish fillets across the bottom of the pan with any remaining marinade. Simmer gently until the fish is tender and cooked through. Remove from heat and stir in a teaspoon of lime juice. Serve immediately.