Pre-heat the oven to Gas 6, 200°C, fan 180°C.
Wrap the sea bass in baking paper and drizzle over a tablespoon of rapeseed oil. Top with half a diced chilli, a finely sliced spring onion and salt and pepper. Place the parcel on a baking sheet and set aside.
In a food processor, blitz the onion, red chilli, garlic clove, chilli powder, turmeric and curry leaves.
In a small saucepan, fry off the black onion seeds in a teaspoon of rapeseed oil for a few minutes then add the blitzed mixture with a tin of coconut milk and simmer for 10 minutes.
Put the fish in the oven for 10-12 minutes while the sauce is simmering. Check the fish is cooked before removing from the oven. Add chopped tomato.
Plate the fish, pour on the sauce, and serve with new potatoes, or rice and steamed asparagus.
Tip: Wrap paper with a pleat to allow for steam to cook the fish.
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