Indian-Style Fish Curry

Juice the lime. Peel and finely chop the ginger. In a bowl, combine the lime juice with the ginger, mustard seeds, sesame seeds and coriander seeds. Rinse the fish fillets, pat dry, cut into large pieces and marinate in the lime juice mixture for at least 15 minutes. Meanwhile, peel and chop the onion. Rinse the tomatoes, cut in half, remove seeds and cut the tomato into small dice. Cook the basmati rice according to package directions. Heat the sesame oil in a wide pan, lift the fillets from the marinade, lightly pat dry, season with salt and sauté over medium heat for 5 minutes turning once carefully. Lift the fish from the pan and set aside. Add the onion to the pan, stir in the curry paste and sprinkle with turmeric. Stir in the remaining fish marinade and the coconut milk and bring to a boil. Add the diced tomatoes. Place the fish fillets in the sauce and heat gently for 2 minutes. Season with salt to taste. Rinse the cilantro and shake dry. Reserve 4 sprigs for garnish, coarsely chop the remainder and sprinkle over the fish curry.