Instructions: Pre-heat the oven to 220 C/425 F/gas mark 7

Make up the curry spice mix. Grind all the seeds together with the star anise. Add powders and bind with garlic and olive oil to make a paste.

Season the flesh and oil the skin of the fish. Slash the skin in 3 or 4 places and rub in some of the curry spice mix. Sit fish, skin side up, on a baking tray on a rivet of vegetables to keep the flesh moist. Roast in the hot oven for about 5 minutes and then rest in a warm place for another 5 minutes.

To make the roast coconut for garnish, use a potato peeler to take thin strips from the fresh coconut. Toss lightly in walnut oil and roast in the hot oven until golden. Sprinkle lightly with salt before serving.

To make the sauce, fry the onion and garlic in a little oil until soft. Add about a tbsp of the curry spice paste and cook to release the flavours. Add the coconut milks (tinned and fresh) and the cream. Check to see if you need to add some more paste. Boil hard to reduce by a third and to intensify the flavour and thicken the sauce. Add a pinch of sugar and season. Liquidise and pass through a fine sieve before serving.

Stir-fry some vegetables and serve the fish on top. Garnish with the roasted coconut and a sprig of fresh coriander and pour the sauce around.

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