Mix 1 teaspoon of the salt and 1 teaspoon of the turmeric together. Rub over the fish. Set aside.
Heat the oil in a large wide, non-stick pan or wok over a medium heat. When hot add the onion, chillies and ginger. Stir once or twice. Add the curry leaves. Stir and fry for three to four minutes until the onion is soft.
Add 1 teaspoon turmeric powder and 5 fl oz (3/4 cup) water. Mix well. When the mixture boils add the fish. Spoon the sauce over the fish. Add 3/4 teaspoon salt. Turn the heat down. Cover and simmer for four to five minutes, spooning the sauce over the fish and shaking the pan gently to prevent sticking.
Add the coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three to four minutes, shaking the pan occasionally.
Add the lime juice. Shake again and remove from the heat, then serve.
About 1 tsp. Salt
1 tsp. ground Turmeric
1 lb (450g) Fish steaks or Fillets, cut into 2 inch cubes
4 Tbsp. Coconut Oil or Vegetable Oil
1 medium large Red Onion finely sliced
6 fresh hot Green Chillies finely sliced
1 inch piece of fresh Ginger, peeled and finely shredded
About 30 fresh Curry Leaves, if available
7 fl oz (1 cup) Coconut Milk, well stirred from a can or fresh
2 Tbsp. Lime Juice