1. Heat oil in a saucepan
2. Add cumin seeds and sizzle
3. Add onions and cook for 4-5 minutes on a high heat until golden brown and caramelized
4. Add green chili and ginger and garlic paste, sizzle for 30 seconds
5. Add tomatoes, followed by turmeric, red chili powder and coriander powder. Cook masala for 4-5 minutes, mixing frequently
6. Add salt and mix well
7. Once masala has completely split and the oil has started to seep out of the edges, add in the fish pieces 8. Gently coat pieces with the masala sauce using the wooden spoon and also shake the pan which will help too, add a dash of water (2 tablespoons)
8. Add fresh coriander, dried fenugreek leaves, garam masala and carom seeds and gently mix into the masala (ensuring fish pieces do not break), be careful turning the fish pieces over, try and mix well whilst leaving the pieces intact at the same time
9. Cook for a final 2 minutes or so and remove from the heat
10. Serve and relish

Chapati (makes 4-5)

1. Put the flour into a mixing bowl with the vegetable oil, slowly add the water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to shape you are able to control the amount of water you put in.
2. When enough water has been added, knead the dough with both hands, fold one part of the dough into the other, repeat this process and then knead with the palm of your hand. Knead the dough for about 2 minutes in this way.
3. If the dough is getting a little sticky, add a little more flour and keep kneading, the more you knead the dough, the better the texture of the finished chapati.
4. When the dough has been kneaded and feels firm yet soft, leave it covered to rest until needed or put it into a container and then into the refrigerator until required.
5. When you are ready to make the chapati, warm up the tawa (chapati griddle) for about 2 minutes on a medium heat on the stove.
6. Divide the dough evenly into 4/5 pieces and keep the pieces covered with a cloth which will prevent the dough becoming hard.
7. One by one start making the chapatis. Flatten and pin out each piece of dough into a 5cm diameter disc shape.
8. Round each disc as much as possible using your palm and tips of your fingers leaving the middle of the disc thicker than the edges.
9. Dip the disc into the flour (both sides) and flatten the chapati further before using a rolling pin to roll out.
10. Roll one side to a diameter of about 8 cm, flip over the chapati and do the same to the other side, enlarge the diameter to about 15 cm. Remember when rolling out do not put too much force onto the rolling pin, use little force and the chapati should start turning by itself as you roll.
11. Lift the flat chapati onto your palm and flip over to the other palm as in a clapping motion, do this about 2-3 times (to get rid of any excessive flour) and then toss the chapati on to the heated tawa.
12. Cook one side for about 30-40 seconds, and using a tong flip over to the other side and cook this for about twenty seconds.
13. Using a tong, lift the chapati from the tawa and toss over a naked flame until the chapati begins to flare up (black streaks will gradually begin to appear on the chapati), cook both sides evenly.
14. Remove from heat and butter the chapati with a pastry brush
15. Repeat the process with the remaining dough to make more chapatis