This dish has been one of my family's absolute favourite. It is similar to our Masak Lemak, with the addition of a few extra ingredients. This time, I used cod, but, I have been known to use salmon, too. If using salmon, try to reduce the amount of oil, as it is an oily fish.
4 pounds white-fleshed fish, like monkfish, halibut, or cod, filleted and cut into cubes
1 teaspoon turmeric powder
1 lime, juiced
For the sauce:
Peanut oil, for frying
2 green chillies, seeded
1 inch piece ginger, peeled and thinly sliced
5 or 6 cloves garlic, peeled and crushed (do not chop, crushing gives the curry better flavor)
1/2 medium white onion, thinly sliced
2 to 3 fresh curry leaves
1/2 teaspoon tumeric powder
200 ml coconut milk
1 tomato, quartered, plus 1 tomato sliced thinly, for garnish
Cooked rice, as an accompaniment
Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.
Heat the oil in a deep saucepan.
Add the chillies, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.