Cut the fish
into 4 and coat with the flour. Heat the oil in a frying pan. Add the
fish and fry quickly on both sides. Lift out with a slotted spoon and
set aside. Add the onion and garlic to the pan and fry for about 5
minutes until soft and golden. Add the turmeric, chilies, lemon juice,
coconut milk and salt to taste and simmer for 10 minutes or until
thickened. Add the fish and any juices, spoon over the sauce and cook
gently for 2-3 minutes until tender. Garnish with slices of chili and
snipped chives and serve at once.
