Inspired by the sharp and fresh flavours of Sri Lanka and coastal India, golden turmeric brings a healthy hue to this fresh and warming curry that's pleasantly soured with lime juice. Load it up with extra veggies from your fridge and skip the rice for an even lighter dinner.
Thinly slice spring onions. Peel and finely chop ginger and chilli. Heat oil in a frypan over medium heat. Add white part of onion (reserving the green tops to serve), ginger and a little bit of chopped chilli, depending on your spice preference. Cook, stirring, for 5 minutes or until onion is translucent and fragrant. Set aside.
Place rice in a saucepan with a few curry leaves, a pinch of salt and 310ml (1¼ cups) cold water. Place over medium-high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until rice is tender. Remove from heat and keep warm. While the rice is cooking, continue with step 3.
Roughly chop tomato and add to onion mixture with remaining curry leaves, turmeric, cardamom and a small pinch of salt. Stir to combine.
Add coconut milk and 1⁄4 cup (60ml) water and fish sauce and bring to a simmer. Cook for 10 minutes or until stock is rich and tomato begins to break down. It will start to look golden and smell delicious.
Stir through the sugar to combine. Cut fish into 4cm pieces and place in the curry. Cook for 6 minutes or until fish is just cooked through.
Cut lime in half and squeeze half the juice into pan. Check seasoning and add more salt, sugar, or lime as desired. Top curry with remaining chilli and green spring onion. Cut remaining lime half into wedges and serve with curry and rice.