Heat oil in frying pan, add onion, garlic, ground coriander, cumin, turmeric & cayenne pepper and cook gently for 3 mins, occasionally stirring.
Add the coconut milk & tinned tomatoes, cook for further 1 minute.
Add the white fish, bring to the boil, then let simmer for 15 mins, or until fish is opaque and flakes easily.
Add the chopped coriander & season to taste.
Serve with rice / chapattis.
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