* 675g (1.5 lb) firm white fish; (Basa, Hoki, Cod, Halibut, Bream, Bass) - bones removed and cut into bite-sized chunks
* 2 medium Onions, peeled, one finely chopped, one sliced
* 3 cloves of Garlic, peeled and crushed
* 2.5 cm (1") peeled Root ginger, Grated
* 2 teaspoons Turmeric powder
* 3 Dried Red chillies (reduce amount if necessary to your taste) - crushed
* 500 ml (1 large pot) plain natural Yogurt - the acidic type, not Greek-style
* 1 teaspoon Coriander seeds, Ground in a Coffee grinder
* Good pinch of Salt
* 2 tablespoons Ghee
* 1 tablespoon Vegetable oil
'''To garnish'''
* Freshly chopped Coriander, parsley or basil leaves

===Method===
* In a Pestle and mortar, pound the finely chopped Onion, Garlic, Ginger, Chillies, Salt and Spices so you have a smooth paste.
* Add the Spice mix to a large bowl, add the Yogurt and mix well to combine.
* Add the Fish to this mixture and coat well. Refrigerate for at least 1 hour so the flavours infuse. Marinate overnight if possible.
* Heat the Oil and Ghee in a Wok and gently Fry the chopped Onions until just coloured - about 5 minutes.
* Reduce the heat, add the Fish and all of the Marinade and cook on a gentle heat for 15 minutes.

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