INGREDIENTS
2 Tbsps
coconut oil
10
curry leaves
1 cup
onion
1 Tbsp
garlic
1 Tbsp
ginger
1 cup
tomato
1 tsp
ground coriander
1/4 tsp
ground cumin
1/2 tsp
turmeric
1/2 tsp
black pepper
1 tsp
salt
2 Tbsps
water
1 cup
canned coconut milk
1 1/2 lbs
fish fillets
1 tsp
lime juice
1 leaves
fresh cilantro leaves
1 slices
tomato
1/2
slit