Finely slice 2 onions and lengthwise cut 6 green chilies. Score 4 sea bass fillets 5-6 times and rub with a mixture of ½ teaspoon sea salt and ½ teaspoon turmeric. Marinate for 30 minutes.
2 lb sea bass, 1 teaspoon ground turmeric, 2 onions, 6 green chilies, 1 teaspoon sea salt
Melt 2 tablespoon of coconut oil in a saucepan over medium heat. Fry half of the 20 curry leaves until crispy, remove, and set aside. Add 3 sliced garlic cloves, onions, and chilies to the saucepan. Cook until onions are soft.
2 tablespoon coconut oil, 20 curry leaves, 3 garlic cloves
Add 1 teaspoon sea salt, ½ teaspoon turmeric, and 1 ¾ cups coconut milk. Simmer for 5 minutes.
1 ¾ cups coconut milk
Add the sea bass fillets to the sauce and cook for 3-5 minutes. Garnish with fresh cilantro and reserved curry leaves
1 cup fresh cilantro