In a wok or deep pan, heat up 1 ½ tbsp rapeseed oil on a medium setting. Add 1 tsp mustard seeds and wait for them to start popping before adding 1 tbsp each grated ginger and garlic (I find it easier to use two pre-prepared pellets of puréed ginger and garlic, which you can buy frozen). Stir for 1 minute till fragrant. Add 1 small onion, grated, and continue stirring for 2-3 minutes on a medium-low heat (be sure not to let it brown).

Mix together in a small bowl 1 tsp each of ground cumin, ground coriander and garam masala, and ½ tsp each of chilli powder and ground turmeric, stirring in a bit of water to turn into a loose paste. Add to the pan, stir to combine and continue cooking for 2 minutes.

Add 250g canned chopped Italian tomatoes and 100ml water and stir to combine. Simmer for 10 minutes to thicken. Once reduced add 150ml coconut milk and stir to combine.

Add 400g cubed firm white fish fillets and 1 fresh green chilli pepper, sliced and seeded (optional).  Simmer for 2-3 minutes till just cooked through.

Serve with fragrant rice.

Serves 2.