South Indian Fish Curry with Coconut and Curry Leaves

This light fish curry is almost a stew, but unlike many southern dishes that are fiery hot, it’s quite mild. Traditionally eaten with “appams” or fermented rice pancakes, I love it best with plain boiled rice with a dash of lemon juice squeezed on top. I use full-fat canned coconut milk as the reduced-fat one does not give this curry the creaminess it needs.