This delicious modern Indian dish, a fusion between Northern and Southern Indian cooking, might look like a bit of a faff to make, but actually it's rather straightforward, and well worth it. The sauce, Northern in nature, is a light, fresh, summery one with a beautiful nutty, fruity taste, while the fish, more Southern in nature, has a gorgeous crisp texture, with a lovely hot, robust flavour. Don't be alarmed if, while you're making the sauce, it doesn't seem to taste of much when you're halfway through; it's one of those Indian sauces that doesn't actually come together until the very end, when you add the lemon and coriander leaves.

The fish:-

Two 150g tranches cut from a large cod

1 tbspn semolina flour

The marinade:-

1 x 2.5cm chunk of ginger, very finely chopped

1 tspn red chilli powder

1 tspn salt

1 dstspn palm sugar

juice of ½ a lemon

The cashew sauce:-

50g cashew nuts

½ a blade of mace

1 green cardamom

1 small shallot, very very finely chopped

½ tsp ground turmeric, or 1.5cm fresh turmeric, very very finely chopped

½ tbspns greek style yoghurt

100mls Vegetable Stock or Nage

1 x 1.5cm chunk of ginger, very very finely chopped

juice of ½ lemon

1 dstspn chopped fresh coriander leaves

To serve:-

Mature spinach for two

Naan bread for two

• Soak the cashews in enough water to cover them for 10 minutes. Drain, then put in a small pan with the mace and cardamom and 100mls of water. Bring to a boil, and simmer on as low as possible a heat for 20 minutes. Take off the heat, allow to cool, drain again, reserving the cooking water, then blitz in a blender, using just enough of the cooking water to let it blend to a smoothish paste; do leave some chunks of nuts though. Set aside

• Put all the marinade ingredients in a pestle, and grind to a smooth paste. Rub all over the fish, and set aside for 20 minutes

• After 20 minutes, heat two tablespoons of light olive or ground nut oil in a heavy bottomed pan, and add the chopped shallots, fry gently till soft and translucent. Add the powdered or fresh chopped turmeric and the chopped ginger and cook for one minute, then add the cashew paste. Cook, stirring constantly, over a medium heat until the oil starts to separate from the mixture. Adding the yoghurt a teaspoon full at a time, stirring all the time. Once all the yoghurt is in, stir in the nage, bring to a very gentle boil and simmer for 10 minutes. Stir in the lemon juice, season with a little salt, then stir in the coriander leaves. Set aside and keep warm

• Steam the spinach, drain very well, set aside and keep warm. Warm your naans, set aside and keep warm

• Put your oven on to 200C. Dust the fish fillets with semolina flour so they have a thin coating on both sides. When the oven is up to temperature, heat two tablespoons of ground nut oil in a frying pan. Turn the heat down to a low medium. Add the fish, skin side down, and cook for 3 minutes, then turn over and cook for 2 minutes more. If it’s still slightly undercooked in the middle, put the pan, with the fish in it, into the oven for 4 minutes (you can only cook the semolina-ed fish for so long before the semolina starts to blacken). Meanwhile, place a mound of spinach in the centre of into each of two shallow soup plates, carefully pour a generous ladle full of sauce around the spinach, then carefully place a piece of fish on each mound, skin side up. Serve immediately with naan on the side