Inspired by Neil's father and the fresh fish he used to bring home to the kitchen table, and the curry that would ensue, Neil's interpretation consists of Blue Eye Cod, ginger, garam masala, yoghurt and lime juice.
Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15
Minutes, stirring occasionally, or until onion is soft and starting to caramelize.
Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
Add stock or water and simmer for 5-10 minutes.
Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
Add yoghurt and lime juice, remove from heat and stir gently.
Serve with steamed rice.