Ingredients

Method

Rub 2 1/2 tbsp of the turmeric and most of the salt onto each (cleaned) piece of fish and set aside in a large bowl for 10 minutes.

In the small bowl, mix 1/2 tbsp turmeric with the chilli powder and the mustard in ca 100 ml water, add the salt and set aside; you may need more water depending on the type of mustard you are using: you want a thinnish sauce.

Heat the oil till smoking point, carefully add each piece of fish and fry on both sides, gently, as fish will break up, turning only once. Remove and drain.

Take some of the oil out of the pan now, leaving approx 4 tbsp. Into this oil, add the green chilli, then the mustard mix very carefully as it will splatter terribly if you are doing it right. Simmer for a minute or so.

Return the fish to the pan, being extra cautious to avoid it disintegrating if you're using fillets, simmer gently and serve with Plain boiled rice and Five Spice Greens