4 portions of any line fish about 22 g
salt and pepper to taste
Oil for frying
1 onion chopped
2 tablespoons of curry powder (medium of hot you decide)
1 teaspoon crushed garlic
400 ml coconut milk (if you cannot get, use milk and dried coconut 1/2 cup)
100 ml instant vegetable of chicken stock
Preheat the oven to 220 degree C
This sauce needs a little cooking. Fry the onion and garlic until the onion has no colour, then add the curry powder, mix then add the coconut milk and stock. Allow the sauce to reduce by 1/3 to get a nice texture.
Pop the fish into the oven and bake for 15 minutes or until done. When grilling the fish switch the grill on when the fish is in the oven but take care not to burn the fish.
When the fish is cooked remove from the oven plate and pour the sauce over the fish.