Inspired by Madhur Jaffrey, this is a great way to use any firm white fish - cod, haddock or hake
1. Preheat the oven to 180°C. In a large frying pan, heat 2 tablespoons of the oil. Add the onions and cook over medium heat until they turn translucent. Season with salt and pepper and transfer to a large baking dish (it has to be just large enough to hold the fish in a single layer). Cut the fish fillets into 2–3 inch pieces.
2. In a large bowl, whisk together the yogurt, lemon juice, salt and pepper, cumin, coriander, cayenne, creamed coconut (or sugar), ginger and garam marsala. Whisk in the remaining oil.
3. Stir in the fish, then pour the whole mixture carefully over the onions, making sure the fish is arranged in a nice even layer. Cover with foil and bake until the fish is cooked through, about 40 minutes.
4. Pour off the watery juices from the baking dish and sprinkle the fish with chopped fresh coriander. Serve with plain rice and some green vegetables.
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