This is basically a similar cut to the roast turbot, but cut from the centre, so they look a bit chop-like when cooked.
4 pieces of turbot cut on the bone as above and weighing about 250g
A handful of coriander to serve
For the curry
4tbsp vegetable or corn oil
500ml fish stock
4 cloves of garlic, peeled and crushed
2 green chillies, trimmed and finely chopped
3 medium onions, peeled, halved and finely chopped
3cm-piece of cinnamon stick
The seeds from 6 cardamom pods
12 or so fennel seeds
1tbsp freshly-grated turmeric or ½tsp powder
2tsp mustard seeds
1tsp fenugreek seeds
1tsp ground coriander
½tsp garam masala
200ml coconut milk
4-5tbsp chopped coriander, plus some sprigs for garnish
Heat the oil in a heavy-based saucepan, season and quickly fry the turbot on both sides until lightly coloured, then remove from the pan and put to one side. Add the garlic, chilli, onions and all of the dried spices to the pan and cook on a low heat for about 6-7 minutes.
Add the fish stock, season, bring to the boil and simmer over a medium heat for about 15-20 minutes, add the pieces of turbot and the coconut milk and continue simmering for 7-8 minutes, then stir in the chopped coriander. Season to taste and serve. Serve with basmati rice.