In a large fry pan, heat the coconut oil. Add the garlic, ginger and onion, stir fry for a few minutes until fragrant.
Add the turmeric and curry powder, cook until you can smell the curry powder, just a minute or two. Add the curry leaves and season with salt and pepper.
Add the coconut cream and stir through, reduce to a low heat and add the fish pieces.
Cooking on each side for around 5 minutes and turn gently.
When the fish is firm to touch, remove from the heat and serve with cooked brown rice, garnish with the fresh coriander and a squeeze of lime juice.
*Note you made add chopped chilli in step 2 if you like a little spice.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.