700g thick Albacore steaks, skin off
1½ teaspoons ground turmeric
Salt flakes and freshly ground black pepper, to taste
2 tablespoons ghee (see notes)
1 teaspoon brown mustard seeds
8 curry leaves (see notes)
2 medium-sized brown onions, halved and finely sliced
400g cooked chickpeas, rinsed and drained
2 small green chillies, finely sliced
3cm piece ginger, cut into fine slivers
1 teaspoon ground coriander
1 teaspoon garam masala
200g plain yoghurt

Trim off any skin and dark muscle from the fish. Cut into 3cm cubes and place in a large bowl with turmeric and a good pinch of salt. Toss gently until the fish is evenly coated.

Heat a large heavy-based frying pan or wok over a medium heat. Add the ghee, mustard seeds and curry leaves and stir for a minute or 2 until mustard seeds start to ‘pop’. Add the onions, reduce heat and cook, covered, for about 10 minutes, stirring occasionally, until the onions have softened and turned pale golden. Push the onions to the side of the pan, increase the heat and add the fish in a single layer. Turn it to seal on all sides.

Stir the onions through the fish, add the chickpeas, chilli, ginger, coriander and garam masala and cook for a further 3-4 minutes, stirring occasionally, until the fish is cooked but still pink in the centre. Add yoghurt and fold through. Remove from heat and sprinkle with coriander leaves.

Serve with steamed basmati rice.