Sindhi Masala Fish

• 1 tbsp coriander seeds
• 2 tsp fennel seeds
• 2 garlic cloves
• 2 tbsp plain flour
• 1 tbsp turmeric powder
• 1 tsp chilli powder
• 2 tsp garam masala
• 1 tsp salt
• 4 large white fish fillets, plaice, haddock or cobbler are good
• Rapeseed oil to fry

Method

1. Crush the coriander seeds, fennel seeds and garlic cloves in a pestle and mortar then empty into a bowl.
2. Mix in the flour, turmeric, chilli powder, garam masala and salt. 
3. Place the fish fillets into the masala mix and coated them then set to one side.
4. 
In a large deep frying pan, add enough vegetable oil so it's about 5cm deep to fry the fish.
5. Gently heat the oil and test whether it’s ready by dropping a small bit of the masala mixture into the oil, if it fizzes and turns brown in a few seconds the oil is ready.
6. Very gently slip in a couple of fish fillets and cook for around 4–5 minutes, gently turning them over until cooked through and they have turned a wonderful yellow colour.
7. Drain on some kitchen paper. 

N.B. Alternatively you can pan fry the fish until it's just cooked and crisp on the outside.