Simple, easy and delicious Indonesian-style fish curry

Ingredients

• 2 tbsp coconut oil
• 40g butter
• 6 spring onions, finely chopped
• 1 tsp mild curry powder
• ½ tsp coriander seeds, crushed with flat of knife to break open
• 3cm fresh ginger, peeled and minced or finely chopped
• 1 stalk lemongrass, white inner bulb only, minced or finely chopped
• 1 tsp onion powder (optional)
• 600g white-fleshed fish (flathead or snapper for “fall-apart” texture or blue-eye or ling for firmer “chunky” texture)
• ½ tsp sea salt
• 1 clove garlic, finely chopped
• 1 × 400mL tin coconut milk
• ½ lime