Method:

1. Coat the fish in salt and turmeric

2. Heat a tbsp of coconut oil in a shallow large based pan.

3. Add the mustard seeds with the curry leaves till the seeds start to pop.

4. Add the sliced shallots, garlic, ginger and chili, and cook on a medium heat for 5 minutes, till softened.

5. Mix together the chili powder and turmeric with a splash of water to make a paste (this stops the turmeric burning), and then stir into the pan.

6. Add the coconut milk and heat through. When you are ready to serve add the chopped tomatoes and stir in the fish. Cook on a gentle heat for about 5 minutes until the fish is cooked through.

7. Check the seasoning then sprinkled with fresh chopped coriander and some with fragrant basmati rice.