Season the fish on both sides; cut each fillet into quarters.
Heat the oil in a deep heavy-based frying pan with the sliced garlic. Cook over a moderate heat until the garlic is golden, then lift out and discard, using a slotted spoon.
Sauté the onion in the oil for 5 minutes, or until transparent. Add the curry powder and crushed garlic. Stir for 1 minute, then add the tomato paste, sugar, bay leaf and 200ml of boiling water. Stir, cover and gently cook for 15 minutes.
Meanwhile, put the rice in a large saucepan with 1 3/4 cups of water. Bring to the boil for 1 minute. Cover tightly with a lid, reduce the heat to low and cook for 10 minutes.
Put the fish pieces in the sauce, cover, and simmer for 8–10 minutes, or until tender.
Meanwhile, remove the pan of rice from the heat and rest, covered, for 10 minutes. Fluff with a fork.
Carefully lift out the fish with a slotted spoon and place on a heated serving plate, along with some rice. Stir the crème fraîche or sour cream into the sauce and taste to check the seasoning. Remove the bay leaf. Pour the sauce over the fish, then garnish with coriander and serve immediately.
Simple curry for a week night and we enjoyed it. I added some green beans as it was simmering initially just because we like them! This would also be nice with chicken breast or prawns, quite adaptable. Depending on your curry powder, likely to be gluten free which is a bonus for us! - 18 Dec 2012