Dry roast a Tbs coriander seeds, a tsp cumin seeds, a tsp black peppercorns, a tsp cardamom pods, 3-4 cloves and a small piece
of cinnamon for a few minutes, until fragrant, then grind to a powder (I use an old electric coffee grinder for this), then stir
in a ˝ tsp chilli powder and a ˝ tsp grated nutmeg. This is a massalé. Fry a chopped onion until softened, then stir in the massalé,
together with a ˝ tsp turmeric and fry for a few minutes. Add a small piece of ginger, chopped finely, a Tbs tamarind paste,
the leaves from a sprig of thyme and 200ml fish stock or water. Bring to a simmer, then add chunks of white fish (I used cod),
seasoned with a little salt and freshly-ground black pepper. Bring to a simmer again and cook gently for about 10 minutes.
Serve garnished with coriander leaves, accompanied by rice and a mango salsa, made by chopping a mango and mixing with
sliced spring onions, a sliced red chilli (deseeded if you prefer less spicy!) and a few more coriander leaves.