Fish tikka masala

Instructions

1 Cut fish in 2-3cm thick cubes then place in a plastic bag with yoghurt, first honey measure, lemon juice and garlic. Massage bag so fish is evenly coated with marinade mixture. Set fish aside.

2 Meanwhile, turn grill on and prepare sauce. Place cumin, coriander and fenugreek in a large dry frying pan and heat until they smell toasted and fragrant. Transfer to a blender (or mortar and pestle) and grind. Add the next six ingredients and process again until smooth. Pour the mixture in pan and bring to the boil. Reduce heat and leave to simmer gently.

3 Meanwhile, arrange fish pieces on a lightly oiled, foil-covered tray then grill about 5cm from the heat for 5 minutes. Add garam masala and coriander to the sauce. Stir to mix. Gently add grilled fish and simmer for 2-3 minutes longer. Serve on top of cooked rice.