Makes 4 servings
In a bowl, add the fish, yogurt, and garam marsala. Mix until well-combined, and cover with plastic wrap for 20 minutes.
In a wok or large pan, heat the ghee over medium-high heat. Add the cinnamon stick, clove, and bay leaf and cook until fragrant, about 3 to 5 minutes, stirring frequently. Add the onion, green chiles, and tomato, cooking until the onions soften, about 5 to 10 minutes.
Add the fish, with the marinating mixture, to the pan. Add the coriander powder, turmeric powder, and coconut milk. Stir well to combine and turn the heat down to low, simmering until the fish is cooked through, around 10 to 15 minutes.
Remove the curry from the heat and squeeze in the lemon juice. Season to taste with freshly ground pepper and sea salt and serve over rice.
Two 10- to 12-ounce firm white fleshed fillets, cut into 2-inch pieces
¾ cup plain yogurt
1 tablespoon garam marsala powder
3 tablespoon ghee
1 cinnamon stick
1 bay leaf
1 medium onion, finely chopped
One 4-ounce can diced green chiles
1 large tomato, finely chopped
1 tablespoon coriander powder
½ tablespoon tumeric powder
¼ cup coconut milk
Juice from 1 lemon
Salt & pepper
Steamed jasmin rice, for serving