• Add the mustard seeds to a dry deep-sided pan and gently toast them until they start to pop, then add the coconut oil (or rapeseed/ghee); Add the chopped onion and sauté over a moderate heat until it becomes translucent.
• Add the garlic, ginger, and chopped red chilli (if using), stir and continue to sauté for another minute until the aromas are fragrant.
• Now sprinkle the curry powder and ground turmeric over the onion mixture, season with salt to taste and mix well. Cook the spices for a couple of minutes to release their flavours.
• Pour in the coconut milk and bring the mixture to a simmer. Let it simmer for 5 minutes to allow the flavours to infuse.

  [You can prepare up to this point in advance; set aside until you’re ready to serve and continue with the recipe.]
• Carefully add the fish fillets or pieces to the pan, making sure they are covered with the coconut sauce. Cook for about 5-8 minutes, or until the fish is cooked through and flakes easily, but not overcooked.
• Squeeze the juice of one lime into the curry and stir gently. Check seasoning and adjust as needed.
• Serve this coconutty fish curry with boiled rice (or coconut rice; see below for variation), or warm naan bread, with a wedge of lime and garnished with freshly chopped coriander.

Coconut Rice

• Rinse the rice under cold water 2-3 times to remove any excess starch.
• In a medium-sized saucepan, add the rinsed rice, coconut milk, water, and salt.
• Bring to a boil and then reduce the heat to low and allow it to cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
• Once cooked, remove the rice from the heat and keep it covered. Let the rice rest for 5 minutes to allow the steam to finish cooking the rice.
• Before serving, fluff the rice with a fork.