Heat the coconut oil in a heavy based pan. Add the onions and cook for 5 minutes. Add garlic and chillies and cook for a further 2-3 minutes or until onion is translucent.
Add spices, salt and curry leaves to the onion mix. Stir for 1 minute.
Add the coconut milk and water. Bring to the boil before turning down to a simmer and allowing to cook for about 20 minutes or until the curry has reduced by half.
Add the fish to the mix and simmer for 5 minutes or until fish is flakey.
In a teaspoon of olive oil, quickly fry 8-10 curry leaves. Serve the fish curry over brown rice or quinoa, topped with the crispy curry leaves coriander leaves and a dollop of coconut yoghurt. Sprinkle with coconut flakes.
This recipe features in The Muesli's Spring Recipes E-Book. They're also offering the Studio Pilates community 15% off their products, using the code STUDIOP.