Bengali Fried Fish

• 600 g (1 lb 5 oz) rainbow trout or salmon cutlets

Sprinkle the fish with the lemon juice and leave for 10 minutes. Wash in cold water and pat dry. Rub the fish with the combined turmeric and salt.

Put the chilli, tomato and ginger in a food processor and chop until smooth, or finely chop together with a knife.

Heat the oil in a heavy-based frying pan over low heat and fry the fish a few pieces at a time until brown on both side