Dipna and Gulu Anand served up Papa Ji’s Masala Tilapia Fish with Chapati on James Martin’s Saturday Morning.

The ingredients are: 2 fillets tilapia, skinless and boneless and cut into 4cm pieces (marinated in 2 tbsp lemon juice, a little salt and ¼ tsp turmeric-leave to marinate for 30 minutes or overnight), 1 medium onion, finely chopped, 350g plum peeled tomatoes, tinned or fresh, blended into a puree, 5 tbsp vegetable oil, 1 ½ tsp cumin seeds, 1 ½ tbsp ginger and garlic paste, ½ finger green chili, finely chopped or made into a paste, ¾ tsp turmeric, ½ tsp red chili powder, ¾ tsp coriander powder, 1 ¼ tsp salt to taste, ½ tbsp dried fenugreek leaves, 3 tbsp fresh chopped coriander, save a little for garnish, 1 ¼ tsp garam masala, ¼ tsp carom seeds (ajwain), crushed and 3-6 tbsp water, optional.

For the chapati: 150g chapati flour (atta), 1 tbsp vegetable oil, 100-110ml water and 2 tsp butter (melted) to spread on chapati after cooking (optional).

See recipes by Dipna in her book titled: Dipliciously Brilliant: Family favourites from my Indian kitchen available from Amazon now.