I serve this with basmati rice and a selection of pickles. The vegetables are fried in coconut oil which enhances the flavour rather than dominating the dish.

Method

● Heat the coconut oil in a pan and add the red onion and leek. Cook on a low heat for around 10 minutes until they soften.

● Add the garlic, ginger and chilli and stir over a low heat for 2 more minutes.

● Add the turmeric and chilli powder, and cook for a further 2 minutes, until the spices start to darken in colour.

● Mix the cornflour with 2 tablespoons of water. Pour the remaining water and lemon juice into the pan, and bring up to a gentle simmer. Add the corn flour paste and stir to thicken.

● Season the sauce with the salt, and then place the cod into the pan.

● Put on the lid, and simmer on a medium-low temperature for 10-12 minutes, until the fish is cooked through.