Molee from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva Raja

Ingredients

• 4 cloves
• 1 tablespoon chopped coriander (cilantro) leaves
• 1 teaspoon ground cumin
• 600 g (1 lb 5 oz) pomfret, sole or leatherjacket fillets, skinned
• curry leaves
• 6 curry leaves
• 420 ml (1⅔ cups) coconut milk
• ½ teaspoon salt
• 1 teaspoon ground coriander
• 2 small green chillies, finely chopped
• 2 teaspoons ground turmeric
• 1 tablespoon oil
• 1 large onion, thinly sliced
• 3 garlic cloves, crushed