Fish curries are so quick and easy. Be careful when heating the yoghurt - don't boil the sauce or it will curdle.
For the fish, mix half the olive oil, chilli and turmeric together in a bowl. Rub onto both sides of the sea bass until well covered.
Heat the rest of the olive oil in a frying pan over a medium heat and fry the fish for one minute on each side. Remove and set aside.
In the same pan add the mustard seeds and fry until they start to pop.
Add the onions and cook for 2-3 minutes before adding all the other ingredients except the yoghurt, and cook for five minutes.
Turn the heat down to a simmer and add the yoghurt just to warm through.
Spoon the sauce onto four serving plates with a piece of fish on top of each. Garnish with coriander and a lemon wedge and serve with steamed rice.
