Inspired by a trip to Istanbul, this dish needs a gutsy fish to hold the flavours; choose from kahawai, hapuka, mackerel and warehou.

Ingredients

• 4x 2cm thick-cut, medium to firm-fleshed fish steaks
• 1 onion, peeled and chopped
• 6 cm-piece fresh ginger, peeled and grated
• 2 teaspoons minced garlic
• 1 teaspoon baharat spice mix (see recipe on the website)
• ½ cinnamon stick
• ½ teaspoon turmeric
• ¼-½ teaspoon chilli powder or flakes
• 4 ripe tomatoes, blanched and peeled
• grated rind and juice 2 limes
• 1 teaspoon each salt and sugar

Method

1. Preheat the oven to 180ºC.
2. Heat a knob of butter in a large, lidded frying pan and when hot brown the fish steaks quickly on both sides. Set aside.
3. Add the onion to the pan and cook for 5-6 minutes until the onion is just beginning to brown and soften. Stir in the ginger, garlic, baharat, cinnamon stick, turmeric and chilli and cook, stirring regularly, for a couple of minutes until fragrant.
4. Chop the tomatoes and add to the pan with the lime rind and juice, salt and sugar and ¼ cup water. Cover and simmer for 10-12 minutes or until the mixture is thick. If the mixture is thin, continue to simmer for a further 5 minutes without the lid until thick.
5. Sit the fish into the sauce, over and simmer for 12-15 minutes or until the fish steaks are cooked. Being firm-textured fish it will not flake into delicate pieces but rather chunky pieces. Cooking time will depend on the thickness of the fish steaks. Serve with rice, couscous or pasta to mop up the juices and garnish with parsley.