This is a Dhifoods recipe for fresh fish curry.
Ingredients: 2 pieces of fresh fish cut into cubes, 2 onions finely chopped, 4 garlic grated, 1 tablespoon crushed ginger, 1 githeyo chilli chopped, 1/2 cup curry powder or cooked havadhu pounded, 5 pandan leaf pieces cut into 1/2 inch pieces, 1 small tin of tomato paste, 3 curry leaves, 1 cup coconut milk, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon and cardamom, 1 teaspoon mustard cream, 3 cups water, a little salt, and a little oil.
Method: Put the pan on the stove, add a little oil, and when it is hot add the onion, githeyo chilli, curry leaves and pandan leaves together. Keep stirring with a spoon until the onion browns. When the onion is soft, add the fish, salt, and the ginger and garlic together. Cook on low heat until the colour of the fish changes. Then add all the remaining ingredients except the coconut milk. When fried, mix in the coconut milk, and when it boils take it off the heat.