The fish is cooked in a mildly spiced creamy tomato sauce.

Recipe (salt free, oil free):
Serves 2,
Fish fillets, cut into pieces – 2
Lime juice – 1tbsp
Onion chopped – 1 and 1/2
Tomato chopped – 3
Garlic clove crushed – 1
Ginger minced – 1tsp
Green chillies minced – 1/4tsp
Curry leaves – 4
Fenugreek seeds – 1tsp
Coriander cumin powder – 2tsp
Paprika – 1tsp
Turmeric – 1/2tsp
Ground mustard seeds – 1/4tsp
Tomato puree – 1tbsp
Almond milk – 250ml
Fresh coriander chopped – 1tbsp

Marinate the fish in the lime juice. Put the fenugreek seeds and curry leaves in a pan on a medium heat. Let it roast for a couple of minutes. Add the onions and saute in water until the onions become soft. Stir in the garlic, green chillies, ginger, coriander cumin powder, paprika, turmeric and ground mustard seeds. Add some water to prevent the spices from burning. Cook for a couple of minutes. Stir in the tomato puree and tomatoes. Cook covered on a low heat for 10 minutes. Pour in the almond milk and stir everything together. Cook for 5 minutes on a medium heat. Add the fish pieces and the lime juice marinade. Let the fish nestle in the sauce. Simmer for 5 minutes covered until the fish is cooked. Add in the fresh coriander.

Original recipe:
Sri Lankan Fish Curry by Romy Gill