Chilean Sea Bass Curry (White Fish)

2lbs Sea Bass ( fish)
1/4 tsp. Turmeric
1/2 tsp Black pepper
2 tsp Red Chilli powder
1 tsp. Dark Roasted curry powder
1 tsp Salt
4 Roma Tomatoes ( cubed)
5 green chillies
1 Large onion ( chopped)
5 cloves Garlic ( finely chopped)
1 tsp Ginger (Finely chopped )
10 curry leaves
12oz . of chicken stock
6 tbsp olive oil
4 cardamon pods
2 inch piece cinnamon stick
6 oz. Coconut milk
1 tbsp. Plain Yoghurt
Juice of one lime

Marinate fish in Black Pepper, chilli powder, Turmeric and salt and set aside for 3 to 4 hours.

Heat oil in a large skillet and when hot fry the fish for two minutes on each side,( till golden brown) remove and set fish on separate plate.

Into that same skillet ( same oil )add the Onions, curry leaves, ginger, garlic, tomatoes,cardamon, cinnamon, and cook till onions our soft( 10 minutes on medium heat)

Next add chicken stock and simmer for a further 15 minutes. When this mixture is done strain it well.( extract all flavour from pulp so you arer left with a flavourful red liquid)

Put liquid in cookin pan add coconut, lime and yoghurt and simmer on low heat for 10 minutes....at this point sprinkle 1tsp. Dark roasted curry powder. Then add the fish and simmer on low heat for 5 minutes and remove pan from heat.

Do not stir as fish is delicate. Sprinkle slivers of green chillies on top of fish.

The curry needs to sit for 30 minutes before serving. Goes well with Naan bread or parattas.