Wash the fish fillet well. Pat dry with
paper towels and cut into serving pieces. Heat a wok with oil and fry
the curry leaves until slightly brown. Then add onion, ginger, garlic
and fry until the onion is soft and golden. Add all the ground spices
and fry, stirring until fragrant. Add coconut milk and salt to taste.
Bring to the boil, stirring. Simmer without a lid for 10 minutes and put
in the fish. Ensure that the gravy is covering the fish. Simmer until
the fish is well cooked. Remove from the heat and stir in the lemon
juice to taste. Serve hot.