Goan Fish Curry

Rub the fish with half the turmeric and half the salt and leave it on a plate while you build the sauce.

Heat the oil in a wide pan over medium heat and cook the onion for 8 minutes, until soft and pale gold.

Add the garlic and ginger and cook for 1 minute.

Stir in the coriander, cumin, chilli powder and the remaining turmeric and cook for 30 seconds.

Pour in the coconut milk and 100ml water and stir until smooth.

Bring it to the barest shiver, with the surface moving but not bubbling, and hold it there for 5 minutes.

Stir in the tamarind paste, the green chillies and the remaining salt.

Slide the fish into the sauce in one layer and spoon the sauce over it.

Poach for 6-8 minutes without stirring, until the fish flakes when pressed at its thickest point.

Take the pan off the heat and let it stand for 2 minutes.

Taste the sauce and correct the salt and sourness.

Scatter the coriander over and serve with plain rice.