This is based on a Guyanese dish called gilbaka fish curry. It’s usually made with the fish found in the many rivers that run through the Amazon rainforest to the northern regions of Brazil, before eventually arriving at the Atlantic Ocean. I’ve used haddock to imitate the meatiness of those river fish.

Prep 20 min

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For the fresh seasoning

1 small onion, peeled and finely chopped

2 spring onions, trimmed and finely sliced

5-6 garlic cloves, peeled

1½ scotch bonnet peppers

For the curry

600g piece fresh haddock fillet, cut into four steaks

4 tbsp curry powder

2 tbsp amchar masala, or garam masala

1 tbsp tomato paste

4 tbsp rapeseed oil, or vegetable oil

1 medium tomato, diced

1 unripe green mango, halved, stoned and cut into skin-on slices

1 tbsp tamarind paste

1 tbsp sea salt, or to taste

¼ tsp ground black pepper

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1. First make the fresh seasoning blend. Put all the onions in a mortar with the garlic and scotch bonnet, then grind to a paste (alternatively, pulse in a blender). Towards the end, add up to 60ml cold water to help make a smooth paste.

2. Put the fish steaks in a bowl, add a third of the seasoning paste, then rub all over the fish to coat. Cover and marinate in the fridge for at least an hour and up to overnight.

3. Next, make the curry paste. Put all the remaining seasoning paste in a bowl, add the curry powder, amchar masala, tomato paste and four tablespoons of cold water, and mix well to combine.

4. Put the oil in a large, heavy-based pan on a medium heat, then add the curry paste – take care, because it may spit. Stir-fry the paste for a couple of minutes, until it starts to smell very fragrant, most of the liquid evaporates and the oil starts to separate. Stir in the chopped fresh tomato – at this stage, the mix will release more oil and the spices may start to catch a bit, so keep an eye on things – and cook for four or five minutes, until the tomatoes soften and start to break down.

5. Add the green mango, stir to coat, then leave to cook for a few minutes, to soften a little. Stir in the tamarind paste, salt, pepper and 300ml water, turn up the heat slightly, so the mix comes to a simmer,then leave to cook for another eight to 10 minutes.

6. Drop the fish into the curry, along with all the seasoning from the bowl, push down gently to cover in the sauce, then leave to poach for 10-12 minutes, until it’s cooked through – don’t turn it too much or it may break up. Once the fish is cooked, the curry is ready to serve with rice or roti.