Ingredients

• 150g/5oz desiccated coconut
• 4 cloves
• 2 sprigs curry leaves
• leaves picked
• 1 tsp turmeric
• 2 tbsp vegetable oil
• 2 onions
• finely sliced
• 2 green chillies
• finely sliced
• 2 tbsp tamarind paste
• 2 tbsp palm sugar
• 400ml/14fl oz coconut milk
• 300g/11oz fresh white crab meat
• picked
• 2 tbsp coriander leaves
• roughly chopped
• 1 lime
• juice only
• 4 x 200g/7oz stone bass fillet
• skin on
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp coriander cress

Directions

• Heat a frying pan until medium hot
• add two thirds of the coconut
• with the cloves
• curry leaves and turmeric and fry until golden-brown.
• Place into a small food processor or grinder and blitz to a fine powder.
• Heat a sauté pan or wok until hot
• add the vegetable oil and onions and fry until golden-brown.
• Add the chillies and the remaining desiccated coconut and fry for one minute.
• Add the tamarind paste
• palm sugar and coconut milk and bring to a simmer.
• Cook for 2-3 minutes until thickened then stir in the crab meat and coriander and season with a little lime juice
• salt and black pepper.
• Season the stone bass fillet with salt and black pepper.
• Heat a frying pan until medium hot
• add the stone bass skin side down and cook for two minutes
• then turn over and cook the other side for two more minutes.
• To serve
• spoon the crab curry onto the plate
• then top with the stone bass and finish with a sprinkling of coriander cress.