Heat a wok or frying pan to medium and lightly spray with olive oil.
Add fish cubes and cook for 5 minutes, turning carefully to brown on all sides.
Remove fish and put to one side.
Respray pan lightly with olive oil. Cook onions, ginger, garlic, cinnamon stick, lime leaves, cumin, turmeric and chilli on a medium heat for 5 minutes. Add a splash of water, as required, to prevent sticking.
Stir in yoghurt and almond meal, then add fish cubes and heat through gently.
Remove shell from egg and cut into quarters.
To serve, garnish the dish with egg quarters and fresh coriander.
If you don’t like the texture of cinnamon bark, leave the cinnamon stick in one piece and remove before serving.