Dina Macki served up a tasty grilled fish with coconut, lemon and turmeric sauce on Saturday Kitchen.

The ingredients for the Baharat powder: 100g whole black peppercorns, 70g cardamom pods, 40g whole nutmeg, 100g cinnamon sticks, 50g whole cloves, 150g cumin seeds and 100g coriander seeds.

For the fish: 1 tbsp Baharat powder (see above), 1 tsp salt, 1 tsp chilli powder, 2 tsp garlic paste, 1 tsp ginger paste, ½ lemon, juice only, 4 tbsp neutral oil, such as light vegetable oil and 1 whole sea bream or sea bass, about 1kg cleaned and head on.

For the kachumbar salad: 1 large onion, finely chopped, 1 ripe mango, peeled, stone removed and finely chopped, 1 pomegranate, seeds only, ½ cucumber, finely chopped, 2 tomatoes, finely chopped, 15g fresh coriander, finely chopped, 1½ lemons, juice only and salt.

For the rice: 3 tbsp vegetable oil, 1 onion, finely chopped, 300g basmati rice and salt.

For the sauce: 2 x 400ml tins coconut milk, 1 onion, thinly sliced, 1 tsp Baharat powder (see above), 1 tsp ground turmeric, 1 green chilli, roughly chopped, 1–2 lemons, juice only and salt.

See recipes by Dina in her book titled: Bahari: Recipes From an Omani Kitchen and Beyond available from Amazon now.