Mumbai White Fish & Bengali Coconut Sauce

• Meanwhile, finely chop garlic. Slice lemon into wedges. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine Mumbai spice blend, a pinch of salt and a drizzle of olive oil. Add fish fillets and gently turn to coat.

• When the veggies have 10 minutes remaining, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate and cover to keep warm.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Wipe out the frying pan, then return to low heat with a drizzle of olive oil. Cook garlic and Bengal curry paste until fragrant, 1-2 minutes. • Add coconut milk, a squeeze of lemon juice, the brown sugar and a splash of water, stirring to combine. Simmer until slightly reduced, 1-2 minutes. Season to taste.

TIP: Add a splash of water if the sauce looks too thick.

• In a large bowl, combine mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil.