Watch how to make Meera Sodha’s simple coconut curry here:

Put the ginger, garlic and green chilli in a pestle and mortar, along with a pinch of salt, and bash to a paste.

Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the curry leaves if you are using them, followed by the onions, and stir every now and then for 8 to 10 minutes, until the onions are pale gold. Add the ginger, garlic and chilli paste and cook for another 2 to 3 minutes. Then add the tomatoes, 1½ teaspoons of salt, the turmeric and the chilli powder. Put the lid on the pan and cook for a couple of minutes.

Meanwhile, dilute the coconut milk with 100ml of water and add to the pan. When the milk starts to bubble, add the fish fillets, turn the heat down a little, cover with the lid and cook for approximately 5 to 7 minutes, or until the fish is cooked through.

Serve with a big squeeze of lime and some rice.