Simple Indian Fish Curry

Remove skin from fish fillets e.g. blue grenadier. This is easy while it is still slightly frozen. Chop into chunks.

Fry sliced onion and jar garlic in ghee with yellow mustard seeds and a dozen fresh curry leaves, and then 1 tsp "curry powder premium" from D'Souza's. Put fish in, seal slightly, then throw on chopped fresh tomatoes. Add half a little can of coconut milk and a squeeze of lemon. Cook gently for 10 mins. Remove fish and thicken sauce if required by cooking down a bit more.

Serve with rice pilaf (or plain rice).

Result: 5. Curry matches the fish perfectly.
Preparation: Easy - and about 20 mins.