• Chop, onions, garlic, and ginger, into fine, thin slices.
• Heat, butter/oil/ghee in a deep frying pan, pot, or wok, Once the oil has heated, add the onions, garlic, ginger, and whole chilies. Season with salt, and fry stirring occasionally for 8-10 minutes until the onions begin to brown. Add oil as needed to prevent burning.
• Make a well to expose the bottom of the pot and add, garam masala, cardamom pods, whole cloves, and coriander powder. Stir to combine and cook the spices for around 1 minute to toast. Don't let them burn.
• Add the water to the pan 2 tablespoons as a time, stir and fry everything until the water has evaporated. Once evaporated add another 2 tablespoons of water and water fry again. Repeat the water frying until the onions and spices have formed a smooth paste.
• Add a full (13.5 oz) can of full fat coconut milk to the pot and turn the temperature down to maintain a steady simmer. Cover with a lid and let simmer for 15-20 minutes, or until the milk has caramelized into a browner colour. Stir occasionally to prevent burning.
• In a small bowl, mix together plain yogurt and coconut flour. Stir yogurt mixture into the pot and lower temperature to a gentle simmer.
• Add butter, raw whitefish, and cleaned shrimp, stir to coat in the gravy and cover with a lid, the steam helps cook the fish. Simmer over medium-low heat for 8-10 minutes or until shrimp and fish are just cooked through.
• Remove from heat and squeeze in the juice of one lime, serve garnished with fresh cilantro, chopped chilies, and toasted coconut flakes.

Toasted Coconut Flakes

• Preheat oven to 375F [190C].
• Line a baking sheet with parchment paper, and layout flaked shredded unsweetened coconut about 1/4 [7mm] inch thick. Salt liberally.
• Bake for around 5-8 minutes until they start to turn a light brown colour. Keep an eye on them, it happens fast!