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1) Dice Onions. click link to see short video for best method http://www.youtube.com/watch?v=TwGBt3V0yvc
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2) Finely mince garlic cloves, use a garlic crusher, grater, or knife. Please dont use pre-sliced garlic.
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3) Mince chili peppers and ginger.
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4) In your stew pot (preferably cast iron) heat your olive oil, till it is thin and at a low viscosity. Turn Heat down to 4 (in between one quarter and medium) and wait a minute or so.
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5) Add your onions, garlic, ginger and chili peppers to oil. Stir for about 5 minutes, then add ground cumin, corriander, salt and pepper.
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6) Add your water, and lemon juice along with your tomato paste. Stir for about 5-6 mintues, all the while at temperature 4.
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7) Add your chicken stock, and stir for couple minutes, then add cream and coconut milk. Turn heat up to medium, stir occassionally. Allow ten minutes to slowly boil before adding fish.
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8) Remove all skin and bones from Black Cod and add to your pot (dont separate the fillet, its nice to have big chunks). Wait 8 minutes.
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9) Add your scallops. Turn up heat slightly, say 2/3 of capacity. Your curry should be boiling but not rapidly. Allow a few minutes to pass.
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10) Add your shrimp and butter allow 3 minutes to pass, turn heat down to simmer.
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11) Allow stew to simmer for few minutes.
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Add Cilantro if you prefer and serve Curry with rice.
