600g medium firm fish fillets (I used hoki), cut into 3cm cubes
juice of ½ lime
brown rice or cauliflower rice
1 red chilli
lime quarters, to serve
coriander leaves, to serve
Cook rice according to packet instructions or cook cauliflower rice.
Heat the oil in a large, heavy-based fry pan over medium-low heat. Add the onion and cook for 3-4 minutes, or until soft. Add the garlic, ginger, cardamom, cumin, curry powder, turmeric and garam masala. Season with salt and pepper. Cook, stirring, for 1-2 minutes, or until the spices are fragrant.
Stir in the coconut cream and then the tomatoes. Bring to the boil, and then add the fish.
Cook for 3-4 minutes, stirring gently, until the fish is cooked.
Serve over rice or cauliflower rice with the coriander, coconut, chilli and lime wedges.