Take the snapper and cut into slices the width is up to you. All fish curries are cooked with the heads on and bones.I am a great believer that the bones add to the sauce and add a depth of flavour.If using monk fish cut into bite sized pieces.Season with salt and pepper .
Heat the oil in a heavy pan and fry the onion until golden. .Add the garlic and the ginger, thyme ,parsley and stir to ensure nothing sticks.Add the massalle,turmeric (be careful if it looks like it will burn add a little of the stock/water) Add the fish nd all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready.