I have heard many times that one shouldn’t mix yoghurt with fish. I don’t know where this rumour originated but what I can say is that it has never been heard in this part of India. The Bengalis regularly cook fish and prawns with yoghurt and here it feels they are a match made in heaven. The yoghurt adds that tang that goes so well with fish as well as a creamy sauce. This dish is flavourful yet delicate and not overpowering to the fish You can make the gravy in advance and then simmer the fish just before you are ready to eat. You can use most firm-fleshed white fish in this curry as long as you cook it in an open pan and are gentle with the fish once it has been put into it. Try it with haddock, John Dory or even halibut. Serve with rice.

Serves 4

2 tbs. vegetable oil

1 large onion, finely chopped

2 green chillies, whole

2 tsp. garlic paste

1 rounded tsp. ginger paste

¾ tsp. turmeric powder

2 tsp. coriander powder

20g almonds, soaked, peeled and ground

180ml yoghurt, beaten

1 medium tomato, cut into large pieces

4 x 175g portions of halibut or haddock fillets, cleaned

salt and freshly ground pepper to taste

¾ tsp. garam masala

handful of chopped fresh coriander, stalks and leaves

Heat the oil in a large non-stick frying pan. Add the onion and fry until golden and shrivelled, about 10 minutes. Add the chilli, garlic and ginger and cook for 30 seconds. Add salt, turmeric and coriander powder and stir for another 30 seconds. Add the yoghurt and almonds, over a low heat and stir to incorporate. Add a splash of hot water at the same time. Simmer over a low flame for 10 minutes. If the yoghurt looks grainy, do not worry, turn the heat up and stir, it will come back together.

Add tomatoes and cook until softened, about 6 minutes, adding splashes of hot water whenever the pan starts to dry out.

Stir in 150ml water and bring to a boil. Add the fish, bring the heat down, cover and simmer until the fish is tender, about 5 minutes for the halibut, turning halfway. The gravy should be thick but not clinging to the fish. If the gravy is too watery, remove the fish and boil down the gravy until you have the right consistency.

Sprinkle over the garam masala and coriander and serve.

Times Recommends

• Valentine Warner's summer recipes
• Jo Wood hosts a restaurant in her home
• Five ways with feta cheese