Goan Fish Caldine (Mild Coconut Fish Curry)

• 1 medium Yellow onion
• 20 g Ginger root, peeled
• 3 cloves Garlic
• 1 small Green chili pepper
• 1 ½ tbsp Coconut oil
• ½ tsp Ground turmeric
• 400 ml Coconut milk
• 150 ml Water
• 1 tsp Fine sea salt
• 450 g White fish fillet, skinless
• 1 piece Lime
• 10 g Fresh coriander

1. Finely slice the onion. Grate the ginger, crush the garlic, and slit the green chilli lengthways (remove the seeds for an even milder curry).
2. Heat the coconut oil in a saucepan over a medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and translucent but not browned.
3. Stir in the ginger, garlic, green chilli and ground turmeric. Cook for 1 minute until fragrant.
4. Pour in the coconut milk and water, then bring to a gentle simmer. Cook for 8 minutes, stirring occasionally, until the sauce looks silky and lightly thickened.
5. Cut the fish into large bite-sized pieces and season with the remaining salt. Slide the fish into the simmering sauce and cook gently for 4 to 6 minutes, turning once, until just opaque and flaking.
6. Take the pan off the heat and squeeze in the lime juice to taste. Roughly chop the fresh coriander and scatter over the top, then serve straight away.

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