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The fish is smothered in a delicious, fragrant sauce made with coconut milk.
1. Rub the fish well with the tandoori spice and set aside for about 20 minutes. Fry in oil until just done and no longer glassy. Alternatively, cook in a steamer until done.
2. Sauce Heat a little oil in a pan and fry the onion, garlic and ginger until soft. Add the spices, mix through, then add the tomatoes. Bring to the boil, add the chillies and coconut milk and simmer until a thick sauce forms. Season with salt, pepper, sugar and a generous dash of soya sauce.
