For the sauce:
Sweat the onions in vegetable oil until soft. Add the chopped pepper to the onions and sweat until soft. Add the curry powder. Cook for several minutes, stirring constantly to avoid burning. Add the chicken stock and reduce until the pan is almost dry. Add the coconut milk and bring to the boil – do not reduce. Add the banana and coriander stalks. Take off the heat and leave to infuse for 20 minutes. Blend in a food processor and pass through a sieve to create a smooth sauce.
To assemble the curry
Cook the fish using your preferred method – steam, grill, barbecue or pan fry. Heat the sauce and add the fish to coat the pieces. Serve with rice, warm naan bread, coriander leaves and chopped chilli.
