Nearly instant fish curry from scratch... I fried a teaspoon each of mustard seeds and cumin seeds and a green chilli in a tablespoon of coconut oil; added 3/4 teaspoon of turmeric, a tin of good quality coconut milk and a teaspoon of salt and let simmer for 10 minutes or so. Add a teaspoon of tamarind paste to balance the flavours, gently put in the fish fillets, simmer for a few minutes till done! You can add ginger at the frying stage to dress it up, more or less chilli, and a bit of stock to dilute the coconut milk if you like. And everything is good for you!