- 3 tilapia fillets, sliced lengthways (alternatively, you could use cod, haddock or any white fish fillets)
- 7 tbsp vegetable oil, for frying
- ½ tsp ground turmeric
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 tsp mustard seeds
- 2 medium onions, sliced
- 3 chillies, split lengthways and deseeded
- ½ tsp salt
- large handful coriander, finely chopped
- Pat your fish dry as much as possible using kitchen paper – this will stop the fish spitting when you fry it. Put the fish in a bowl and add about 2 tablespoons vegetable oil, all the spices, salt and pepper. Give everything a good mix so that the fish is coated in the spice mix.
- Heat 5 tablespoons vegetable oil in a large non-stick frying pan until it is smoking hot then add the marinated fish. Don’t move it around in the pan, just let it fry for 3 minutes on each side. Once cooked, remove the fish from the pan and place on kitchen paper to drain.
- Add the mustard seeds to the same pan set over a medium heat. The seeds will start to pop – at this point add the onions and chillies. Turn down the heat and cook them gently until they are soft and starting to caramelise, then add the salt and coriander.
- Spread the onions out on a serving platter and top with the fried fish. Serve immediately.