Do the prep first. Peel and coarsely grate the onion and finely grate the garlic.

Chop the tomatoes. On a separate chopping board, cut the fish into large chunks.

Cook the rice. Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.

Divide the mustard seeds and curry leaves between two pots. Set one aside. Heat half the oil in a pan over a medium high heat and fry one of the pots for a minute until fragrant and the mustard seeds pop a little. Add the onion, garlic, ginger and chilli and fry for a minute or two.

Add the turmeric and stir well then add a good splash of water to stop the spices catching.

Add the tomatoes and another splash of water, season and simmer, stirring every so often, for 10 minutes.

Nestle the fish into the dish, cover and simmer for 3-4 minutes.

Heat the rest of the oil over a high heat and fry the other pot of mustard seeds and curry leaves until the leaves crackle and the mustard seeds pop.

Stir the double cream into the curry, then bring back to a bubble.

Serve drizzled with the spiced oil and steamed rice.