Method:

Marinade:

1. Sprinkle the fish with salt and turmeric powder and leave to marinade for 15 minutes.

Masala Paste:

1. In a blender grind the fresh coriander, garlic and green chilies to create a fragrant paste.

2. Heat oil and shallow fry the marinated fish pieces, drain on kitchen paper and set to one side.

3. While heating the oil in a pan, crush the fenugreek and coriander seeds in a pestle and mortar then add the powder to the pan for a few seconds until fragrant.

4. Mix the masala paste into the pan and fry for 2-3 minutes.

5. Add the chopped tomatoes and cook for 5-10 minutes until the tomatoes break down.

6. Stir in a cup water and bring the sauce to the boil, then reduce the heat and place the fried fish slices into the sauce. Coat the fish and cook for 5 minutes until the fish is cooked through.

Garnish:

1. Check the seasoning and sprinkle with garam masala and a good squeeze of lemon then serve hot with rice.