• 750 g (1½ lb) chunky skinless white fish fillets, such as cod or pollack
  • 3 tablespoons vegetable oil
  • 1 tablespoon yellow mustard seeds
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon ground coriander
  • 1 medium-strength green chilli, deseeded and finely chopped
  • 1 small onion, thinly sliced
  • 3 garlic cloves, crushed
  • 50 g (2 oz) piece of fresh root ginger, grated
  • ½ teaspoon ground turmeric
  • 400 ml (14 fl oz) can coconut milk
  • 200 g (7 oz) can chopped tomatoes
  • 200 g (7 oz) cleaned squid tubes, cut into thin rings
  • salt

Check over the fish for any stray bones, then cut into chunky pieces.

Heat 2 tablespoons of the oil in a large flameproof casserole or saucepan and gently cook the mustard and fenugreek seeds until they start to pop. Add the coriander, chilli and onion and cook very gently, stirring, for 5 minutes.

Stir the garlic, ginger and turmeric into the pan, then spoon the ingredients out on to a plate. Add the remaining oil to the pan and fry the fish for 3–4 minutes, until coloured on all sides, turning the pieces gently. Lift out with a slotted spoon on to a separate plate.

Return the spice mixture to the pan and add the coconut milk. Bring to a gentle simmer, cover and cook for 10 minutes.

Stir in the tomatoes and return the fish to the pan with the squid. Cover and cook gently for a further 10 minutes before serving in shallow bowls.

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