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.