Step 1

Finely slice your onion and garlic cloves. Halve your cherry tomatoes.

Step 2

Heat a glug of vegetable oil in a frying pan over a low heat. Add your cumin seeds, black mustard seeds and curry leaves, then fry for 1 min until your kitchen is fragrant and your seeds start popping.

Step 3

Tip your onions into the pan and fry for 15 mins over a medium heat until totally softened and starting to caramelise. Add your garlic, chilli powder and turmeric, then cook out for 2 mins more.

Step 4

Tip your cherry tomatoes into the pan and cook for 5 mins, squishing them with the back of the spoon so they burst a little.

Step 5

Chop your fish into large chunks. Add these to the pan along with 200ml water, garam masala, and a good pinch of salt. Pop a lid on the pan and leave to steam on a gentle heat for 6 mins.

Step 6

Halve one of your limes, then cut the other into wedges. Chop your coriander.

Step 7

Add the juice of 1 lime to your fish curry. Check the seasoning, adding more salt and chilli powder if necessary.

Step 8

Sprinkle with chopped coriander, then serve.