Cut the fish into bite-sized chunks.

Place the fish in a large bowl with a pinch of sea salt and 1 teaspoon of turmeric.

Slip on a plastic glove (preferably disposable) and rub the turmeric into the fish until each piece is coated and tinged orange.

Heat the oil in a large pan.

Add the onions, together with a pinch of sea salt.

Add the chillies and ginger, and cook over medium heat for about 5 minutes until the onions have softened, taking care not to let them brown.

Add the remaining teaspoon of turmeric and cumin, and cook for a few minutes.

Add the coconut milk, tamarind paste and stock, stirring gently until the mixture comes to a simmer.

Taste for seasoning to see if you want to add more tamarind or perhaps some salt.

Add the fish to the simmering sauce and cook for a few minutes until it is cooked through.

Serve with plain steamed Jasmine rice or lemon rice.

Heat the oil in a medium saucepan.

Stir through the Basmati rice and coat it in the oil.

Add the turmeric and dried mint.

Add the zest and juice of the lemon.

Stir through the water and pinch of salt.

Give everything a good stir.

Cover the saucepan with a tight-fitting lid.

Turn the heat down to very low.

Cook the rice for about 30 minutes, or until the rice has absorbed all of the liquid.

Fluff the rice with a fork before serving.