Goan White Fish Curry

I recently went to Curry Twist  for dinner with my friend Val. It was some of the best Indian food I've ever had. One of the dishes she suggested we get was a Goan White Fish Curry dish. As I've said before, I'm not crazy about fish but I'm trying. It was probably the best dish we had that night and that is saying a lot since everything was so good.

The dish inspired me to try making my own Goan White Fish Curry. I found this recipe and it looked easy enough. I'm also very lucky to live in a house with such eclectic spices that I didn't need to go buy any of them!

Ingredients
2 small onions, grated
2-3 long green chilies, deseeded and thinly sliced
2 garlic cloves, thinly sliced
4 cm piece of fresh ginger - peeled and grated
2-2 /12 tsp each of the following: garam masala ,turmeric, cumin, dried coriander
2-4 cardamon pods, split
2 bay leaves
350 ml coconut milk
1 3/4 cup chopped tomatoes
5 tsp vegetable stock
400-600g (3-5 filets) of white fish, I used tilapia - chopped into chunk (around 1 1/2 inches long)
Juice of 1/2-3/4 lime
2 tbsp fresh coriander
Rice to serve

Directions
Spray a pan with cooking spray or add a little vegetable to the bottom of the pan. On medium heat, add the onions and fry until softened and beginning to color (approx 10 minutes). Stir in the chillies, garlic, ginger, ground spices, cardamon seeds and bay leaves. Cook for approximately 1 minute. Pour in coconut milk, chopped tomatoes, stock and bring to a boil. Reduce the heat and simmer half covered for approximately 5 minutes. Add the fish chunks and continue to simmer, stirring occasionally and being careful not to break the fish. Cook for about 10 minutes until the fish is cooked through. Add in the lime juice.

My brother and I both enjoyed it, however it was no where near as good as the one I had from Curry Twist so I was rather disappointed. My brother had nothing to compare it to and happily took it for lunch the next day!