• 4 tilapia fillets, without skin
• 2 teaspoons salt
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon chilli powder
• 2 onions, finely sliced
• 2 tablespoons chopped fresh coriander
• 2 green chillies, cut lengthways
• 250 ml vegetable oil, to shallow fry

Pat dry your tilapia fillets and place on a large, flat dish. Mix the salt with the turmeric, cumin and chilli powder in a small bowl and rub about a teaspoon into each fillet. Make sure to cover both sides evenly and set aside. Put 150ml of oil in a pan over high heat and add the sliced onions. Fry them for six to eight minutes, or until golden and slightly crispy. Stir through the chopped coriander and green chillies a minute before taking off the heat. Use a slotted spoon to transfer the onions to a dish.

Next, heat 100ml of oil in a clean frying pan over medium-high heat. When the oil is very hot, carefully slide two tilapia fillets at a time into the pan and fry for five minutes on each side, until golden brown. Remove to a warm dish and repeat with the remaining two fillets. Serve the fish with steamed rice, topped with some of the fried onions