• 4 tablespoons oil

• 2 large onions sliced

• 3 garlic cloves, crushed

• 750 g/1 1/2 lb haddock fillets, cut into chunks

• 2 tablespoons plain flour

• 1 teaspoon turmeric

• 4 green chilies (deseeded if liked), thinly sliced

• 2 tablespoons lemon juice

• 175 ml/6 fl oz thick coconut milk

• salt

• chili flowers, to garnish (optional)

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Method:

1. Heat the oil in a preheated wok or heavy-based frying pan. Add the onions and fry, stirring frequently, until soft and golden.

2. Add the garlic and cook for 30 seconds. Remove the onions and garlic from the pan with a slotted spoon and set aside.

3. Toss the fish in the flour, add to the pan and brown quickly on all sides. Drain on kitchen paper.

4. Return the onions and garlic to the pan, stir in the turmeric and chilies and cook for 1 minute.

5. Stir in the lemon juice, coconut milk and salt to taste and simmer, stirring constantly, for 10 minutes until the sauce has thickened.

6. Return the fish to the pan and heat for 2-3 minutes. Spoon into a warmed serving dish and garnish with chili flowers, if using.