Snapper in spiced yoghurt sauce with cucumber

1.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.