First, make sure all the scales are removed from some fillets of sea bass or sea bream, then cut into large chunks
and dust with a mixture of ½ tsp salt, ½ tsp cayenne pepper, ½ tsp mustard powder and ½ tsp freshly ground black pepper.
Fry the fish in hot olive oil, skin side down until crispy, flip and cook for another minute, then remove and set aside.
Tip ½ tsp black mustard seeds and ½ tsp cumin seeds into the pan, and as soon as the mustard seeds start popping, add
a thinly sliced onion and a green chilli (or two, if you like it really hot!), cut in half lengthwise and seeds removed.
Cook until the onions are softened, then add a ½ tsp ground turmeric, a ½ tsp garam masala and 3 – 4 chopped tomatoes.
Simmer for a couple of minutes while you mix a Tbs mustard powder with 100 ml water, then stir this in with the tomatoes.
Simmer for about 5 - 6 minutes, until the sauce has thickened and all the spices mellowed, then add back the fish and
reheat for a couple of minutes. Garnish with coriander leaves and serve with white basmati rice.