Meen Moilee: Fish in Fragrant Coconut Milk

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4 pounds white-fleshed fish, like monkfish, halibut, or cod, filleted and cut into 1 inch cubes

1 teaspoon turmeric

Salt

1 lime, juiced

For the sauce:

Peanut oil, for frying

2 green chiles, seeded

1 inch piece ginger, peeled and thinly sliced

5 or 6 cloves garlic, peeled and crushed (do not chop, crushing gives the curry better flavor)

1/2 medium white onion, thinly sliced

2 to 3 fresh curry leaves

1/2 teaspoon turmeric

1 (14-ounce) can coconut milk, solids separated from the liquid

Salt

1 tomato, quartered, plus 1 tomato sliced thinly, for garnish

Cooked rice, as an accompaniment