Fry 100g of coconut, cloves, curry leaves, and turmeric in a pan until golden-brown.
Blitz the fried mixture in a food processor into a fine powder.
Fry the sliced onions in vegetable oil until golden-brown in a sauté pan.
Add the chillies and the remaining 50g of coconut and fry for one minute.
Stir in the tamarind paste, palm sugar, and 400ml of coconut milk and bring to a simmer.
Simmer for three minutes until thickened, then stir in crab meat, chopped coriander, lime juice, salt, and pepper.
Season the stone bass fillets with salt and black pepper.
Fry the bass skin side down for two minutes, flip, and cook for two more minutes.
Serve the crab curry topped with the fish and a garnish of coriander cress.