Asma Khan served up a tasty Bengali Fish Curry with Aloo Dum on Sunday Brunch.

The ingredients are: 4 halibut, plaice or tilapia fillets (approximately 750 g), 1 tsp ground turmeric, 1 tsp salt, 3 tbsp vegetable oil, 2 large white onions, thinly sliced into half moons, 1 tbsp garlic paste, 1½ tbsp fresh ginger paste, ¼ tsp chilli powder, 1 tbsp tomato purée (tomato paste), 1 x 400-ml/14-fl oz tin full-fat coconut milk, A pinch of sugar and 500ml water.

To garnish: Green chillis, finely sliced and Coriander (cilantro) leaves, chopped.

See Asma’s recipes in her book titled: Asma’s Indian Kitchen: Home-cooked food brought to you by Darjeeling Express available from Amazon now.