Whole Sole with Green Curry

The inspiration for this dish came from a recipe where fried calamari is served with red curry. I decided to try fish with green curry sauce. Instead of cooking a fish curry, where the fish is cooked in the curry, I pan fried the whole fish and topped it with green curry sauce instead. The fish is firmer and has more texture. For the curry, I used a mix of Thai and Indian spices, which include fennel, coriander, cumin, black and green cardamon, star anise, cloves, galangal, lemon grass, garlic, green chilli, onion, fresh celery leaves, basil and of course, yoghurt.