A little oil – whatever is in the pantry

2 grated onions

2 long green chillies, deseeded and thinly sliced

2 garlic cloves, finely chopped

4cm piece fresh ginger, peeled and grated

2tsp ground cumin

2tsp ground turmeric

2tsp garam masala

2tsp ground coriander

2 cardamon pods, split and seeds crushed

2 bay leaves

140ml reduced fat coconut milk

400g chopped tomatoes (I used a can) should have drained it so learn my my mistake, drain it (still tasted the bomb but might have looked prettier on the eye had it been drained)

5tbsp vegetable stock or water

600g firm white fish cut into chucks I used barramundi – yum

1 lime cut into quarters for serving

Coriander for serving, I omitted due to husbands hatred of it

 

Brown onion in wok over medium heat for around 10 minutes until nice and caramelised. Then add chillies, ginger, garlic and all spices and fry for 1 minute.  Add in your coconut milk, water and tomatoes and bring to the boil and then simmer for 5 minutes.  Add your fish and cook for around 7 minutes until cooked through.