Rinse and then cook the basmati rice. Bring the rice and water with a pinch of salt to the boil and then simmer in a covered pan until the water is absorbed and the rice is tender.
Use a fish bone remover to remove any bones from the sea bass fillets. Mix together the salt and half of the turmeric and then rub onto the fish.
Peel and finely chop the garlic. Peel the onion and finely slice. Cut the red chilli in half, remove the seeds and slice.
Heat the oil in a large pan. Add the chopped onions, garlic, chilli and spices. Fry for a couple of minutes then add the curry leaves to the pan. Once the onion is translucent, remove half of the curry leaves. Set aside to use for presentation.
Add the remaining turmeric to the pan and season with salt. Add the coconut milk. Once the coconut milk is hot, add the sea bass fillets to the pan. Simmer for approximately 4 minutes then plate the dish. Garnish with the reserved curry leaves and the fresh coriander sprigs to serve.
«Add a couple of extra chilis to this recipe if you prefer a hotter curry! This curry can be made using other types of white fish.»