Fish curry

Put the fish steaks in a large bowl

Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated

Set aside to marinade for a few minutes

Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop

Tip into a pestle and mortar and pound until finely ground, then set aside

Heat a large non-stick pan over a medium heat and add the vegetable oil

Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour

Season with salt and continue to cook for a few more minutes until lightly golden

Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika

Mix together and stir over a low heat for a further 2–3 minutes

When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage)

Allow to cook gently for 3-4 minutes while stirring

Wash the fish by rinsing well with cold water

Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz)

Swirl the pan to cover the fish in the sauce

Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking

The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency)

Add the freshly chopped coriander and season to taste with salt

Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake

Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice