Heat the oil. Peel and finely chop the garlic and onion and fry in the oil. Add salt, turmeric, coconut flakes and garam masala and fry carefully. Peel off with lemon juice. Add peeled and diced tomatoes and stir for 5 minutes.
Wash the redfish and cut into bite-sized pieces. Pour into the sauce, bring to the boil and then cook over a low heat for about 10 minutes.
Sweat rice with the butter, deglaze with 400 ml water (then add a little salt) or vegetable stock and cook for 20 minutes.