600g white fish fillets monkfish, cod, skate cheeks, coley, and red fish.
1 tbsp vegetable oil
2 garlic cloves, 1 thinly sliced and 1 crushed
1 onion, finely chopped
2 tsp curry powder (mild or medium)
1 tbsp tomato purée
1/2 tsp sugar
1 bay leaf
2 tbsp crème fraîche
salt and freshly ground black pepper
Season the fish on both sides with salt and pepper. Cut into four equal pieces, if bought whole.
Heat the oil in a deep heavy-based frying pan with the sliced garlic. Cook until the garlic is golden, then lift out and discard, using a draining spoon.
Sauté the onion in the garlicky oil for about 5 minutes until transparent. Sprinkle over the curry powder and add the crushed garlic. Stir for 1 minute. Add 200ml boiling water and the tomato purée, followed by the sugar and bay leaf. Stir, cover and cook for 15 minutes over a low heat.
Place the fish in the sauce, cover, and simmer for 8–10 minutes or until tender.
Carefully lift out the fish with a draining spoon and place on a heated serving plate. Stir the crème fraîche into the sauce and taste to check seasoning. Remove the bay leaf. Pour the sauce over the fish and serve immediately.