• ¾ kg fresh firm fish 

• 4 green chillies 

• 2 large onions (thinly sliced)

• ½ cup canola or vegetable oil • 2 tsp turmeric powder 

• 1 tsp cumin powder 

• ¼ tsp red chilli powder (optional)

• 2-3 cups boiling or hot water 

• 1 handful chopped coriander/cilantro

• lime wedges

• salt

 • Heat the oil on medium high, in a large, deep sauté pan (preferably with two handles). Put in the onions and sauté, stirring frequently.

 • When the onions are golden brown, add the whole chillies. If you want to impart the chillies heat, make a slit into one or two of them.

 • When the chillies turn a bright green and are a little blistered (Takes about 1 minute), add the turmeric, 1½ tsp. salt, cumin, and chilli powder (if using) and stir together for about 20 seconds.

 • The onions should all be browned by now. Stir in the boiling water – a little at a time – maintaining a simmer. Adding the hot water slowly creates the sauce or gravy, so only add 2 cups at first. More water can always be added later if desired – it just depends on your personal preference.

 • Add the fish, making sure it’s partially submerged in the sauce. The sauce can be spooned over the fish and more water added if necessary.

 • Cover with a lid and maintain a steady strong simmer on medium high heat.

 • After 5 minutes, carefully take potholders, grasp the handles and lid (still on), and swirl the pan around. You will feel the fish loosen from the bottom, without breaking it apart. If the fish is sticking to the bottom too much, turn down the heat to medium, and please note that only a sturdy fishlike catfish can be stirred or flipped with a spatula.

 • Begin to cook the rice in another pan.

 • Swirl the pan again after another 5 minutes has passed. 

 • When most of the oil has risen to the top — which takes another ten or fifteen minutes, depending on what kind of fish is used — turn off the heat.

 • Skim off the oil if you choose, and sprinkle the curry generously with coriander/cilantro. 

 • Serve with a squeeze of lime paired with some plain white rice.