Atul Kochhar served up a tasty Kerala fish curry with sea bass on today’s episode of Sunday Brunch.

The ingredients are: 4 green cardamom pods, 1 long thin green chilli, 1 onion, 1 tbsp coconut oil, 4 cloves, 5cm piece of cinnamon stick, 10 fresh or dried curry leaves, 2 tsp ginger–garlic paste, 1/2 tsp ground black pepper, 1/2 tsp ground turmeric, 400ml coconut milk, 150ml water, 4 fish fillets, such as sea bass, sea bream fillets, pollock or whiting, 90–100g each, skin on and 1/2 lime sea salt.