Mauritian Fish Vindaye With Buttery Bread

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely chop 1/4 [1/2] red onion

Chop the cherry tomatoes finely

Add the chopped onion and tomato to a bowl with a generous drizzle of olive oil and a pinch of salt and pepper – this is your tomato & onion salad

Peel and chop the brown onion[s] and remaining red onion into wedges, then separate the wedges into petals

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the onion petals with a pinch of salt and cook for 4-5 min or until beginning to brown and soften

Whilst the onion is cooking, chop the green chilli[es] in half, deseed, and slice finely

Add the sliced chilli (can't handle the heat? Go easy!), ground turmeric, fenugreek, wholegrain mustard and black mustard seeds to a bowl

Add 1 tbsp [2 tbsp] vegetable oil, 1 tbsp [2 tbsp] cold water and a pinch of salt and stir it all together – this is your spice paste

Chop the basa fillets into large, bite-sized pieces

Once the onion petals have softened, add the chopped basa to the pan and cook for 3-4 min or until beginning to brown slightly

Add the cider vinegar and cook for 30 secs or until evaporated

Add the spice paste and cook for 1-2 min further or until the fish is cooked through and everything's fragrant – this is your fish vindaye

Meanwhile, add the ciabatta rolls to a baking tray and put the tray in the oven for 3-4 min or until warm and crusty

Once done, carefully cut the warmed ciabatta in half and spread each half with butter