Rockling or blue-eye trevella fillets work well in this spicy dish. There are some less common ingredients in this, but they make a huge difference to the end result. Fresh turmeric has an incomparable, earthy, almost indescribable flavour, and it adds stunning depth and colour to a curry รข€“ just be careful, as it will stain your hands, clothes and even porous benchtops. Fresh curry leaves are another of my favourite ingredients. They are highly aromatic with a spicy, smoky fragrance that is genuinely unique.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/79166410/Recipe-Fish-curry-with-tumeric-ginger-and-curry-leaves
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