1 tablespoon coconut oil
2 inch piece ginger, finely minced or shredded
2 sprigs curry leaves
2 medium sized onions, finely chopped
1 medium sized ripe tomato, finely chopped
1 green chilli, chopped
1 teaspoon turmeric
1 teaspoon salt
1 cup coconut milk
500 grams fish filet
2 big handfuls baby spinach/kale or silverbeet
Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
Add in the tomatoes, green chilli, turmeric and the salt.
Add in a cup of water and a cup of coconut milk. Mix well and let it simmer to a boil.
Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
Switch off the flame and stir through a couple of handfuls of baby spinach or silverbeet, serve the fish curry hot with rice.