Four reasons for loving this dish.

1. The recipe was taken from the Legendary Dishoom and anyone who knows anything about Indian food will know they have a cult status in Mumbai ( or Bombay as they refer to it in the cook book as they prefer history).

2. My love for fish.

3. My love for marinating food. This dish has a two step marinade.

4. Simple everyday cupboard ingredients which take cooking to another level. The great thing about Indian cooking as once you have your standard larder of ingredients it’s all about mix and match.

First marinade ingredients- fillets of firm white fish. I used haddock as it was reduced in Morrison’s and I left the skin on to hold the tender fish meat together. 1/2 tsp of garlic paste, 1/2 tsp of ginger paste, 1/4 tsp of salt and 20ml of lime juice. Mix all the ingredients together, cover the fish, place in the fridge whilst you prepare the second marinade.

Second marinade ingredients- heat a little oil in a pan, when hot fry off 3 diced garlic cloves just to brown them. Drain the oil off, sit the garlic on kitchen paper to remove any oil.

Once the garlic has been drained from the pan, wipe your pan down so it’s nice and dry. Dry toast 6g of gram (chickpea) flour until golden brown. Remove it to a bowl and allow to cool.

Once the gram flour has cooled. Add your precooked garlic, 60g greek yogurt, 1/3 tsp salt, 1/3 tsp turmeric, 1/2 tsp chilli powder, 1 tsp lime juice, 1/4 tsp garam masala, 1/2 tsp garlic paste & 1/2 tsp ginger paste. Mix well.

Gently place the fish on some cling film, coat your fish with the marinade.

Wrap as a little parcel and place in the fridge for 2 hours to enable the marinade to flavour the fish.

Heat your grill to its hottest setting. Just brush with a bet of melted salted butter. Grill for 3/4 minutes, add a little more butter and finish for another 3/4 minutes. You will get a nice flavour crust on the top with beautiful white flaky fish underneath.

Beautiful piece of cooking.