Masala Fish Curry

Rinse the fish pieces and rub them with 1 tbsp lemon juice and 0.5 tsp salt for a minute. Rinse again and pat dry with paper towels.

Coat the fish with 0.5 tsp turmeric, 1 tsp Kashmiri chilli powder and 0.5 tsp salt. Cover and leave in the fridge for 15 minutes.

Heat the oil in a wide pan over medium heat. Add the cumin and fenugreek seeds and cook for 30 seconds until they smell toasty and the fenugreek turns light golden. Don't let it darken, or it will taste bitter.

Add the chopped onions with a pinch of salt. Fry for 8 to 10 minutes, stirring often, until soft and golden brown.

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.

Pour in the tomato puree, then add the coriander, cumin, red chilli and remaining turmeric with the last 0.5 tsp salt. Cook for 8 minutes, stirring now and then, until the oil separates at the edges and the masala looks thick and glossy.

Add the hot water and the slit green chillies. Bring to a gentle boil and simmer for 5 minutes so the gravy comes together.

Lower the heat and slide in the fish pieces in a single layer. Spoon some gravy over the top, cover and cook for 8 to 10 minutes, until the fish turns opaque and flakes easily (63°C inside).

Don't stir the fish. Instead, tilt and gently shake the pan so the pieces don't break. Sprinkle over the garam masala, lemon juice and coriander, then turn off the heat and rest for 2 minutes before serving.