• Place all the ingredients from A into a large saucepan.
  400 ml coconut milk, 200 ml water, 1 medium onion, 2 cloves garlic, 2.5 cm ginger, 1 mild green chilli, 1 tsp turmeric, ½ tsp fenugreek seeds, 1 medium aubergine, ¼-½ tsp salt
• Bring to a simmer on medium heat. Then reduce heat to medium-low and cook for 10 minutes, uncovered.
• Add the fish and tomatoes, and cook for another 10 minutes or so, until the fish is done. This will depend on the thickness of your fish.
  4 fish fillets, 2 tomatoes
• Turn the heat off. Take a ladle of the curry and mix the lime juice in. Now pour this mix back into the saucepan and stir well but gently, don't break the fish up. Check the seasoning and add more salt if necessary.
  juice of 1 lime

Tempering (Tarka, aka Tadka)

• Heat the oil in a small frying pan over medium heat until the oil is hot but not smoking.
  1 tbsp coconut oil or vegetable oil
• Add all ingredients C in and fry for about 10 seconds and immediately, pour this hot oil mix all over the fish sothi and serve immediately.
  1 sprig curry leaves, ½ tsp black mustard seeds, 2 dried red chillies