Serves 4

I also like to include chunks of red and yellow pepper in this dish, adding them after the onion mix has been sautéed to soften a little, before pouring in the coconut milk.

1 tsp each coriander and fennel seeds

2-3 small dried red chillies, crushed

5 cloves

1 star anise

4 cardamom pods

1 x 5cm cinnamon stick

1 tsp turmeric

½ tsp sea salt

900g skinless chunky white fish fillets, such as monkfish, huss or mahi-mahi

4 tbsp groundnut oil

1 white onion, roughly chopped

2 fat garlic cloves, roughly chopped

5cm piece fresh root ginger, peeled and roughly chopped

1 tsp cumin seeds

1 tsp black mustard seeds

400ml coconut milk

Handful of coriander leaves, to garnish

1 Heat a frying pan and add the coriander and fennel seeds, chillies, cloves, star anise, cardamom pods and cinnamon stick. Roast for 1-2 minutes, shaking the pan from time to time, until the spices release their aroma. Remove from the heat, then use a pestle and mortar to grind the roasted spices with the turmeric and salt to a fine powder.

2 Cut the fish into 10cm pieces, then coat each piece evenly with the spice mixture. Heat 3 tbsp oil in a deep sauté pan and brown the fish for 30 seconds to 1 minute on both sides. Lift out and set aside.

3 Blend the onion, garlic and ginger in a food processor to a rough purée. Heat the remaining oil in the same pan and add the cumin and mustard seeds. When they start to pop, add the onion, garlic and ginger purée and fry over a medium heat for 6-8 minutes, stirring frequently.

4 Add the coconut milk to the pan and bring to a gentle simmer. Cook for 5 minutes to reduce it slightly. Return the fish to the pan and simmer gently for 5-6 minutes or until cooked through. Check for seasoning, then sprinkle over the coriander leaves. Serve with basmati rice and mango chutney.

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