Peel and cut <quantity>1<unit>thumb</unit></quantity> of ginger into a fine julienne

Thinly slice <quantity>2</quantity> garlic cloves

Cut <quantity>1</quantity> green chili in half

Small dice <quantity>1</quantity> red onion

Small dice <quantity>1</quantity> tomato

Cut <quantity>500<unit>g</unit></quantity> of barramundi fish into <quantity>2<unit>cm</unit></quantity> thick slices

Melt <quantity>2<unit>tbsp</unit></quantity> of coconut oil in a skillet over medium-high heat. Add <quantity>½<unit>tbsp</unit></quantity> of mustard seeds and <quantity>¼<unit>cup</unit></quantity> of curry leaves. Fry for 30s

Remove a few curry leaves for garnishing. Add the ginger, garlic, and green chili. Stir for 30s

Add the red onion and stir. Cook for 2m until tender and fragrant

Add the tomato and stir to incorporate

Season with salt to taste, <quantity>½<unit>tsp</unit></quantity> of red chili powder and <quantity>½<unit>tsp</unit></quantity> of turmeric powder. Stir and cook until the tomato starts to soften

Add <quantity>2<unit>cups</unit></quantity> of coconut milk and stir. Lower the heat and simmer for 7-10m until it starts to thicken

Add <quantity>1<unit>tsp</unit></quantity> of tamarind paste and mix to combine

Add the burramundi and gently stir into the sauce. Cook for 5-10m until the fish cooked through but still tender

Plate the burramundi in a serving bowl

Cover with sauce to taste

Garnish with fried curry leaves

The fish moilee is ready! Enjoy!