South Indian spiced fish with shredded carrot and coconut salad

Instructions

1 Place mustard and cumin seeds in a small frying pan over medium heat. Cook, stirring, for 30 seconds or until fragrant. Transfer to a mortar and pestle and pound until finely crushed. Add turmeric, onion powder and lime zest, and stir to combine. Sprinkle spice mixture evenly over fish and spray lightly with olive oil.

2 Heat barbecue hotplate or large chargrill pan to a high heat. Grill fish for 2-3 minutes, each side, or until cooked through.

3 Meanwhile, place carrot, spinach, coriander, coconut, lime juice and olive oil in a large salad bowl and toss gently to combine. Serve spiced fish with shredded carrot salad, warm naan and lime wedges.