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Melt the coconut oil in a medium saucepan.
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Saute the onion for about 5 minutes over medium heat until translucent and just starting to brown.
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Add the garlic and ginger, and cook, stirring gently for 1 minute.
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Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
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Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
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Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
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Add the fish and the salt to the sauce, and gently poach for about 6 – 8 minutes, or until the fish is cooked.
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Gently stir in the coriander and lime juice.
