Wash the fish fillet and pat dry with
paper towels. Rub the fish with turmeric and salt. Set aside. Heat up a
wok with oil and fry the onions, garlic, ginger, curry leaves and
chilies until the onions are soft. Continue stirring to avoid them from
getting browned. Add the thin coconut milk and stir while it comes to a
simmering point. Add the fish and slowly bring to a simmering point.
Cook uncovered for 10 minutes and then add the thick coconut milk. Heat
through and remove from heat before adding the lime juice and salt to
taste. Serve hot with white rice.