Fish Cooked In Coconut Milk 

3 tbsp ghee

1 tsp finely chopped green chilli

1 tsp finely chopped garlic

1 tbsp peeled, finely chopped fresh ginger

10 curry leaves (options)

1 ½ cup halved and thinly sliced onion

2 ½ cups coconut milk

1 ½ tsp ground turmeric fillets of white fish, cut into 2-inch (5 cm) cubes

1 ½ tsp sea salt

1 cup peeled, cubed tomatoes

In a non-stick skillet, heat the ghee over medium-high heat.  Add the green chilli, garlic, ginger and curry leaves.  Stir.  Cook for a few seconds.  Add the onion.  Cook, stirring, until transparent.  Add the coconut milk and turmeric.  Stir.  Add the fish cubes and salt.  Stir gently.  Cover and cook for 10 minutes.  Add the cubed tomatoes.  Cook for 2 minutes.  Serve with rice.