Kerala-Style Fish Curry

• 11 1/4 pounds wild sea bass fillet with skin, 1/23/4-inch thick, cut crossways into 3-inch segments
• Salt
• 2 tablespoons olive or canola oil
• 2/3 cup very finely slivered shallots
• 1 teaspoon finely grated peeled fresh ginger
• 1 large clove garlic, crushed in a garlic press
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper, or to taste
• 1 tablespoon nice red paprika
• Lots of freshly ground black pepper
• 1 tablespoon lemon juice
• 1/2 cup coconut milk from a well-shaken can

1. Spread the fish pieces out and sprinkle 1/2 teaspoon salt on both sides.
2. Set aside as you prepare the sauce.
3. Pour the oil into a frying pan and set over medium-high heat.
4. When hot, put in the shallots.
5. Stir and fry until the pieces just start to turn brown at the edges.
6. Add the ginger and garlic.
7. Stir for a minute.
8. Now add 1 cup water, the turmeric, cayenne, paprika, black pepper, lemon juice, and 1/2 teaspoon salt.
9. Bring to a simmer.
10. Turn heat to low and simmer gently for 5 minutes, stirring now and then.
11. Add the coconut milk and mix it in.
12. Bring the sauce back to a simmer.
13. Put the fish pieces in the pan in a single layer and cook on medium-low heat, spooning the sauce over the fish pieces until they are poached, 510 minutes.

skin, salt, olive, shallots, ginger, clove garlic, ground turmeric, cayenne pepper, paprika, ground black pepper, lemon juice, coconut milk

Taken from www.epicurious.com/recipes/food/views/kerala-style-fish-curry-373760 (may not work)