Cut the fish fillets in half and rub in lemon juice and dust with rice flour and turmeric powder.

Heat the saucepan with half of the oil on a medium flame.

Drop in the fenugreek seeds first and sauté for 30 seconds making sure they don’t burn.

Add the mustard seeds and cumin seeds and give them another 30 seconds in the pan.

Add green chillies, ginger and curry leaves and sauté for another minute, then add the onions.

Add a pinch of salt and let the onions cook for a good 10 -12 minutes with a lid on the saucepan but make sure you give them a stir every 2 minutes and put the lid back on.

While the onions are cooking you can toast the coriander seeds in a non-stick pan for a couple of minutes and powder them in a pestle and mortar or coffee grinder.

Once the onions are mushy add the chopped tomatoes (I always add a few cherry tomatoes too to cut the sourness) and cook for another 5 minutes.

Once the tomatoes become soggy add the passata or juice and tamarind pulp.

Also at the same time add the powdered coriander and red chilli powder.

Add the jaggery or brown sugar, mangoes and put the lid back and cook for another 5 minutes.While the sauce is simmering, add the rest of the oil to the non-stick pan and once hot, slowly place the fish fillets, skin side facing down and turn them after 2 and half minutes on each side.

Drop the fillets into the simmering sauce for 2 minutes and check for seasoning. Make sure you do not use any spoon or spatula to stir the sauce once the fillets are in. Just hold the handle and give the pan a gentle shake.

Check for seasoning and adjust accordingly and switch off the heat.

Serve with steaming hot rice.