Instructions

1. Cut the fish filet into small pieces (about 2 inch by 1 inch thick each).  On each piece, score small shallow cuts on top using a pairing knife so the marinade can get in. Dab with paper towels to remove all water from the surface of the fish. Keep aside.
2. In a small food processor jar, add the garlic, ginger, the sea salt and the olive oil. Grind to a paste.
3. Take 1 tablespoon of this paste (leave the rest of the paste in the food processor) and add it to the fish pieces and mix well using your hands to coat the pieces well. Keep aside for 5-10 mins to marinate.
4. Heat a frying pan/skillet and when hot, add about 2 tablespoons of the coconut oil and heat on medium heat for 1 minute.  When the oil is hot, add the marinated fish pieces (you may need to do in two batches) and cook for 3 mins on one side. Then flip each piece and cook for 2 more minutes. Transfer the fish filets to a dish.
5. Now add the onion and cranberries to the food processor and grind to get a fine paste.
6. Place the same pan in which you fried the fish (along with the leftover coconut oil) again on the stove and heat till hot. Immediately transfer the ground paste from the food processor to the hot pan and turn heat to low. Cook for 2 minutes stirring continuously.  Add the turmeric, Cayenne / Kashmiri chilli (if adding) and stir for 30 seconds. Add the coconut milk and stir again. Now rinse the food processor jar with the ½ cup water and add that to the pan too. Let the mixture come to a simmer and turn heat to low.
7. Add the lemon juice and check for salt and add more salt as needed.
8. Finally, add the fried fish pieces into the sauce and let simmer for another two minutes. Turn heat off and garnish with thinly sliced red onions and fresh chopped cilantro. Serve with cauliflower rice or cassava rotis/tortillas.