Fish fillets with herbs in coconut milk

Sauté 1/2 cup of chopped spring onion and 1-2 garlic cloves in 1-2 tb sp of light vegetable oil. Add 1/2 tsp. cumin, 3/4 cup chopped, mixed fresh herbs (coriander, parsley, a few leaves of mint, chives etc.) and chopped green chilies according to taste. Add sufficient coconut milk for desired amount of sauce, black pepper, salt, simmer a few minutes. Add fillets of white fleshed fish, simmer in sauce until done.  
Serve with Basmati rice topped with barberries*, saffron rice or South Indian red rice, accompanied by a salad or vegetable dish.  
Fry fish before adding to sauce. I prefer this dish without frying the fish fillets, that way it's lighter.  
Add a bit of saffron to fish sauce if you serve it with white rice.  
Adapted from some German book of Indian recipes.  
*Soak a handful of barberries in a bit of water and simmer for a few minutes with a dab of butter and a few threads of saffron. Use as topping on white rice.