One of my favourite go-to Indian fish curries is a “Simple Fish Curry” from Fish, Indian Style by Atul Kochhar.
I pan-fried a fresh fillet of Trevally and plated the fish with steamed basmati rice, paratha, and a nice Gisborne Pinot Gris from Matawhero.
Yes, something is missing. When I went produce shopping this afternoon, I neglected to buy fresh coriander (cilantro), so I had to plate the dish without it. I was bummed, but I poured another glass of Pinot Gris and got over it.