Ashana Sinha
Take 650g sea bream, monkfish,¼ tsp ground turmeric, pinch salt For the paste, 70g frozen coconut, 1 tsp turmeric,¼in fresh root ginger, 1 tsp chilli powder and 2 green chillies.
Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside for 30 mins.
For the paste, add all the ingredients to a blender with 100ml of water and blend to a smooth paste.
To make the curry, heat the oil in a large pan over medium heat. Add the onions and fry until slightly brown.
Stir well and add the paste. Fry for 3–4 minutes until the paste dries out and season with salt and pepper.
Then add the fish to the pan. Turn the heat to low and let it cook for 4 minutes.
Garnish it with some green chillies and enjoy!