Step 1

Combine the lime and lemon juice and zest with 1 teaspoon ginger, add the snapper and set aside for 30 minutes.

Step 2

Heat the oil in a frying pan, add the onions and cook until soft, add the garlic, chilli, curry leaves and powder, spices and remaining ginger, and cook for 30 seconds. Add the coconut milk and stir to combine. Cook over a low heat for 1 minute, then add the fish and marinade. Poach for 5-6 minutes or until cooked through.

Step 3

Serve with pappadums and steamed greens.