• 1 kg/2 lb cod steaks

• 1 teaspoon salt

• 150 ml/1/4 pint natural yogurt

• 4 tablespoons oil

• 2 onions, finely sliced

• 2.5 cm/1 inch piece of fresh root ginger, finely sliced

• 4 green chilies

• 2 garlic cloves

• 1 teaspoon fenugreek seeds coriander leaves, to garnish (optional)

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Method:

1. Sprinkle the fish with the salt and marinate it in the yogurt for at least an hour, turning once or twice.

2. Heat 1 tablespoon of the oil in a pan, add 1 of the onions and fry until crisp. Place this, together with the remaining onion, the ginger, chilies and garlic, in a blender or food processor and process to a smooth paste.

3. Heat the remaining oil in a large frying pan with a lid. Fry the fenugreek seeds for 30 seconds, then add the prepared paste and fry until it starts to brown.

4. Add the fish and yogurt, stir carefully and spoon the mixture over the fish. Cover and simmer for 5-10 minutes, or until cooked through.

5. If the mixture seems to be drying out too fast, add 2 tablespoons water; if it is too liquid, uncover and allow to dry out.

6. Transfer to a warmed serving dish and garnish with coriander, if using.