60 gm(¼ cup) clarified butter1onion, thinly sliced4garlic cloves, finely chopped15 gm(3cm) piece of ginger, finely grated1 tsp eachground cumin, ground coriander, ground turmeric and garam masala8fresh curry leaves375 ml(1½ cups) coconut milk280 gm(1 cup) natural yoghurt4small green chillies, finely chopped, plus extra whole to serve4snapper fillets (about 200gm each), pin-boned, halvedTo serve:cucumber batons, steamed basmati rice and warmed roti
Heat clarified butter in a large deep-sided saucepan, add onion and stir occasionally over medium heat until soft (10-15 minutes). Add ginger, garlic, spices, curry leaves and 1 tsp sea salt and fry until fragrant (1-2 minutes). Add coconut milk, yoghurt and chilli and simmer over medium heat until flavours meld (3-5 minutes), then add fish and cook until just cooked through and starting to fall apart (10 minutes). Serve immediately with extra chilli, cucumber, rice and roti.