Ghalieh mahi

Step 1: Toss the 1 ½ lb firm white fish fillets (grouper, sea bream, cod or hake) with half the ¾ tsp ground turmeric and half the ¾ tsp salt. Cover and keep in the fridge while you make the sauce.

Step 2: Squeeze the soaked 2 ⅛ oz tamarind pulp through a sieve into a bowl, pressing the pulp hard; throw away the seeds and fibres. You should have about 250 ml of thick brown liquid.

Step 3: Heat half the 3 tbsp sunflower oil in a wide heavy pan over a medium heat and fry the 1 onion for 8 minutes until golden. Add the 8 cloves garlic and fry 1 minute until fragrant.

Step 4: Add the 9 oz fresh coriander and 2 tbsp dried fenugreek leaves and fry over a medium-low heat, stirring often, for 20 minutes. The herbs will shrink, darken to a deep green-black and smell toasty; this is where the flavour comes from.

Step 5: Stir in the 1 tbsp rice flour or chickpea flour, the rest of the ¾ tsp ground turmeric and the 1 tsp chilli flakes and cook for 1 minute. Pour in the tamarind liquid, the 1 ½ cups water and the rest of the ¾ tsp salt, bring to a simmer and cook gently for 15 minutes until slightly thick.

Step 6: Meanwhile heat the rest of the 3 tbsp sunflower oil in a frying pan over a high heat and sear the fish for 1 minute a side, just to colour it. It will still be raw in the middle.

Step 7: Slide the fish into the sauce, spoon sauce over it and simmer very gently, covered, for 8–10 minutes. Don't stir; shake the pan instead. The fish is done when it is opaque all the way through and flakes easily. Taste and add salt or chilli.

Step 8: Serve hot over the 1 ¾ lb cooked white basmati rice.