Preheat oven to 400F

Lay out the fillets in a baking pan. 

Combine the milk, salt, pepper, cayenne and turmeric and pour it over the fish.  This sits for 15 minutes while you get the rest of the ingredients measured and chopped.

Take the fish out of the milk, reserving it, and coat it completely with the bread crumbs.  I used panko crumbs to get a good crunchy coating.  Press them in so they adhere.  Put the fish in a shallow baking dish lined with aluminum foil and dot with 2 tbsp of butter.  Bake for 15 minutes.  (I baked it for almost 15 minutes at 400, then broiled the fish for a few minutes to get a crispy brown crust).

After you put the fish in the oven, put the milk in a small pan and bring to a simmer.  In another heavy bottomed pan, melt the remaining 2 tbsp butter and then add the curry powder.  Stir for a minute and then add the flour.  Cook for 2 minutes, stirring.  Then whisk in the hot milk and stir the sauce until it thickens and boils.  Take it off the heat and add the cilantro and lemon juice.

Arrange the fish on a platter or individual plates and spoon the sauce over them.  Serve extra sauce on the side.  I went all the way with the Anglo-Indian theme and served English garden peas on the side.