Fish Curry

Based on the 'Meen Mollie' from the Cook and the Chef, a spicy tangy
fish curry which is incredibly morish.

The fish (in this case grouper) is cubed, then marinated for an hour
in a mixture of lime juice, chili and pepper - it is then pan fried
until seared, and then set aside.

The curry is the usual suspects of spices, curry powder, ginger,
garlic, onion, tumeric, lots of fresh & dried chili and garam masala -
fried till fragrant, then softened with fresh tomato.

The liquid is about 50/50 tamarind water and coconut milk which gives
a great balance of sour tang and creaminess. (note: if you added a
little water/stock here you'd have a great soup)

The fish is then placed in the curry sauce and cooked through while
the sauce is reducing.

Served over rice with a side of steamed Chinese brocolli and garnished
with coriander, tomato and a splash of coconut milk.