Here's a simple curry that I made last night with some pieces of Blue Grenadier.
2 garlic cloves, crushed
3 small green chillies or 1 larger red chilli, seeded and finely chopped
1/2 tsp ground turmeric
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground cayenne pepper
1 tbsp tamarind puree
160 ml oil
300 ml coconut cream
2 tbsp chopped coriander leaves
Marinate the fish pieces in 120 ml oil, garlic, spices and tamarind for at least 30 mins.
Heat remaining oil in pan and fry fish for 1 min on each side. Add the rest of the marinade and the coconut cream. Cook on low for 3 to 5 mins or until fish flakes easily. Serve topped with coriander.
We had this with basmati rice, sauted onion, steamed carrots, fried diced potatoes, yoghurt and lime slices. Excellent.
From "The Food of India", Murdoch Books. It's an excellent book and you should buy it.