Instructions: Preheat oven to gas mark 3 325 degrees F170 degrees C

First of all using a pestle and mortar crush the garlic with a little salt to make a creamy paste then add the ginger coriander powder and freshly milled black pepper.

Rub this
mixture into the fish steaks and leave them covered on a plate for 15 minutes.

Meanwhile make the sauce.

This you do by finely chopping the mint leaves and the chilli (remove the seeds from the chilli unless you like it really hot!). Then place the chilli and the mint in a small saucepan with the lime or lemon juice tomato puree and water then heat this very gently for 3 minutes stirring to mix everything well.

Next heat 2 tablespoons of oil in a flameproof casserole large enough to hold the fish in a single layer.

When this is hot fry the pieces of fish for 2 minutes on each side skin side first and then pour the sauce over the fish cover with a lid and transfer to the oven for 15 minutes.

Serve this with pilau rice or indian chapattis.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.