Zubereitung

1. 1

   Cut the fish into bite-sized cubes, season with salt and squeeze over half the lime. Finely dice the onions and grate the garlic and ginger.

2. 2

   Heat the oil in a wide pot. Add the mustard seeds and wait until they start to pop, then toss in the curry leaves for a few seconds.

3. 3

   Soften the onions until translucent, then stir in the garlic and ginger. Add the curry powder and turmeric and toast briefly until fragrant.

4. 4

   Pour in the tomatoes and coconut milk, bring to a boil and let it reduce uncovered until the sauce turns silky.

5. 5

   Slide in the fish cubes and let them poach over low heat until just cooked through. Season with salt and lime juice and scatter with coriander.