Make a paste by grinding together in a food processor an onion, an inch of ginger, a deseeded red chilli, 2 tsp turmeric
and a half bunch of coriander, stalks and all. Fry this paste in a little oil until it become fragrant, about 5 minutes,
then add tomatoes, sliced into thin wedges. You might need to add a splash of water to make a thickish sauce. Heat through
and set aside while you cook the fish. Dredge fillets of sea bass with turmeric and fry quickly in hot oil, then add the sauce,
reheat until piping hot and serve with rice and a green veg. I blanched some choy sum, cut into 3 inch lengths, then stir-fried
this with a little sliced garlic.