Indian-style fried snapper

SERVES 4

1 onion, chopped

4 garlic cloves, roughly chopped

2 lemongrass stems, chopped

1 teaspoon ground chopped turmeric

2 teaspoons chopped chilli

1 whole plate size snapper, scaled and gutted (get the biggest snapper you can that will fit into your largest frying pan)

vegetable or peanut oil, for pan-frying

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 green chilli, thinly sliced

Use a mortar and pestle to bash the onion, garlic, lemongrass, turmeric, chilli and a generous pinch of salt into a paste. Take the whole fish and make a few deep slits in the flesh on each side. Season the fish with salt and then rub the paste all over the fish and especially deep into the cuts. Leave to marinate for an hour or two.

Heat the oil in a frying pan large enough to hold the fish. Season the oil with the cumin seeds, mustard seeds and chilli, allowing them to fry for a minute or so, then lay the fish in the pan. Fry on one side until golden and the flesh flakes when tested with a fork, then turn the fish over and fry until golden and cooked.

Serve with a fresh garden salad.

When choosing a whole fish make sure the eyes are bright and clear. Don’t be frightened to smell the fish, it should smell of clean, fresh ocean — if it smells ‘fishy’ — don’t buy it.