Indian fish curry

The smell of curry in the house is wonderful.    I am not all that adventurous with very spicy food but
I am getting there.Therefore I used 2 tbsp of curry instead of 3.  

Indian fish curry
4 servings
2+2 tbsp vegetable oil
2 onions, thinly sliced
1 can chopped tomatoes
1 tsp sugar
4 garlic cloves
1 thumb size fresh ginger, chopped
2-3 tbsp Madras curry paste
1 cup coconutmilk
1.1 pound pollock or cod fillets
5tbsp flour
2 tbsp chopped fresh cilantro

Basmati rice and nan bread to serve

Heat 2 tbsp in a pan. Add onion and a pinch of sea salt and cook
for about 8 min until soft and golden.
Meanwhile blitz the tomatoes,garlic,ginger in a food processor to a smooth paste.
Add the curry paste to the onions and cook for 3 minutes. Then stir in the tomato mixture
and simmer for 10 min until thicken. Pour in the coconut milk and cilantro and simmer to thicken.
Dust the fish fillets with seasoned flour. Heat the rest of the oil in a non stick pan. Cook the fish
on high heat and fry the fish about 2 min on each side until cooked through. 
Carefully place the fish in the curry, let simmer for a couple of minutes and sprinkle with cilantro.