2 lb of snapper, orange roughy, or any firm textured fish
1 large onion, sliced
3 Tbsp clarified butter
1 Tbsp fresh ginger root, finely chopped
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1/2 tsp tumeric
1 tsp chilli paste or chopped chilli or sambal oelek
1/2 tsp salt
1 x 6 oz (200ml) can coconut milk
1/3 packet karengo fronds
1/4 cup chopped coriander leaves (optional)

Slice fish into 1 inch pieces. Saut onion and ginger in butter until onion is transparent. Add tumeric, cumin, coriander and chilli, saut a further 3 minutes. Carefully arrange fish in pan so all the pieces will cook at the same time. Pour over coconut milk with salt and karengo. Simmer for 10 minutes, add coriander leaves if using. Serve with rice and sliced bananas tossed with toasted coconut and lemon juice.