Heat the butter in a saucepan and fry the onions until tender.

Add in garlic, curry powder and salt and stir for a minute before adding the chicken stock, cinnamon stick and tomatoes. Stir well and simmer with the lid on for about 5 minutes.

Add the dried black limes and fish fillet to the saucepan. Make sure the fillet is entirely covered by the sauce. Cover the saucepan and simmer over low heat till the fish is cooked and can be flaked with a fork.

This dish is served with plain rice.