This is a typical Indian dish served with a very simply salad. You can use any type of fish at all. I would recommend a white fleshed fish like bream or snapper over something like salmon or trout. This masala fish dish can be served as an entrée with Indian bread or any other type of bread or as a main.

Soak the onion rings in lemon juice for about 1 hour. Mix all the other ingredients together and serve warmed.

Rub the fish fillets with sea salt and shallow fry on both sides until they are fully cooked. Drain the excess oil of the fish on paper towl. Fry the onions and green chilli the same way. When the onion is light brown, add the tomato and coriander leaves. Fry until the tomato starts to dry up. Add the remainder ingredients and fry well. Add the yoghurt and simmer for 6 to 7 minutes, covered. Uncover and carefully place the fish fillets into the simmering sauce. Simmer for a further 5 minutes. Be careful the fish doesn’t fall apart. Serve your masala fish immediately.

1 medium sliced onion into rings

2 tablespoons of lemon juice

4 tablespoons of grated coconut

½ teaspoon of salt

½ teaspoon of grated ginger

1 teaspoon of sugar

1/4 a teaspoon white vinegar

2 fish fillets (around 15 ounces per fillet)

Vegetable oil for frying

1 large onions sliced

½ greed chilli

1 large tomato, chopped

1 tablespoon of chopped coriander

1 clove of garlic

1/4 teaspoon of turmeric powder

1/4 teaspoon cummin powder

1 ½ teaspoon salt

8 tablespoons of yoghurt

Time to make 45 mins Serves 4 main sizes

These Indian samosas can be eaten plain or served with whipped cream. The filling in this recipe can be used with any type of homemade or bought pastry. I like to add cinnamon ice cream to mine.

Sift the flour and the sugar together into a medium size bowl. Mix in 2 tablespoons of ghee. Make stiff dough using a small amount of milk. Heat 4 tablespoons of ghee in a pan and gently fry the poppyseed, sesame seeds and coconut until they are slightly browned. Add all of the other ingredients except the sugar, and keep stirring for 10 minutes. Place the mixture in a bowl. Mix in the sugar and set aside. Form small balls with the dough and make a small circle shape. Place the nut mixture in the middle of the small circle and fold over to make a semi circle. Push down on the edges with a fork and brush with milk. Place you Indian samosas on a well-greased tray and bake in a per-heated oven at 350oF until the samosas are crisp and golden brown. Serve cool with whipped cream or ice cream.

2 cups plain flour

1 cup castor sugar

6 tablespoons melted ghee (clarified butter)

Milk as required

2 tablespoons of poppyseed

1 tablespoon of sesame seeds

1 tablespoon grated coconut

2 teaspoons finely chopped almonds

1 tablespoon finely chopped pistachios

2 tablespoons chopped sultanas

1 tablespoon pitted dates, minced

2 tablespoons sugar

Time to make 1 hr Makes about 20 Samosas