Instructions: For the marinade mix half the garlic with half the ginger the coriander chilli powder and half the vinegar.

Arrange the fish in a shallow dish and pour over the marinade.

Cover and leave to marinate for 1 hour turning occasionally.

Meanwhile make the sauce.

Heat the oil in a saucepan on the boiling plate.

Add the shallots sliced chilli remaining garlic and ginger and the turmeric.

Stir well cover and cook in the simmering ovenfor 5 minutes.

Return the pan to the boiling plate. Stir in remaining vinegar sugar mustard lemon juice tomato pure and 120ml water.

Bring to the boil and bubble for 1 to 2 minutes.

Meanwhile immerse the tomatoes in boiling water for 30 seconds; remove and peel.

Halve de seed and roughly chop the tomatoes.

Add to the sauce with the spring onions.

Heat through then keep warm on the back of the cooker.

Remove the fish from the marinade and place in a single layer in an oiled large shallow baking tray.

Cook in the roasting ovenwith the grid shelf on the fourth set of runners for 5 minutes until the flesh is opaque and the fish is just cooked.

Serve at once with the hot spicy tomato sauce.

Serves 6

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