Yesterday's suggestion for a handmade gift might have left you with a hankering for Indian spices and flavours. So why not try this Goan fish curry tonight? Taken from Pushpesh Pant's new book India the Cookbook.

Goan Fish Curry

Serves 4

600g skinless, firm white fish fillets, trimmed and cut into large cubes

2 tablespoons vegetable oil

1 onion, sliced

1 tomato, pureed

3 green chillies, slit in half lengthways and de-seeded

A few okra, topped and tailed (optional)

Salt

Chopped coriander (cilantro) leaves, to garnish

For the marinade:

1 teaspoon lemon juice

pinch of ground turmeric

pinch of salt

For the spice paste:

8 dried red chillies

80g / 2.oz (1 cup) grated fresh coconut

3 teaspoons coriander seeds

1 onion, chopped

1 teaspoon cumin seeds

1 teaspoon ground turmeric

1 teaspoons chopped garlic

1 teaspoon tamarind extract

For the spice paste, put the dried red chillies in a bowl, pour in 250ml water and soak for about 15 minutes. Drain, reserving 1-2 tablespoons of the soaking water.

To make the marinade, mix the lemon juice with a pinch each of turmeric and salt together in a bowl. Put the fish in a large shallow dish and rub with the marinade. Cover and marinate in the refrigerator for 30 minutes.

To make the spice paste, put the soaked dried red chillies, coconut, coriander seeds, chopped onion, cumin seeds, turmeric powder, garlic, tamarind extract and the reserved soaking water in a blender or food processor and process to make smooth paste.

Heat the oil in a wide, shallow pan over medium heat, add the sliced onion and stir-fry for about 7-8 minutes.

Add the spice paste and cook for 6-7 minutes, or until golden brown, adding a little water if necessary to prevent the spice paste burning on the base (bottom) of the pan.

Pour in 1 litre water and cook for a few minutes until the oil starts to separate from the spices.

Add the puréed tomato, green chillies and okra, if using, and season with salt.

Continue to cook for about 6 minutes, then add the fish and cook for about 4-5 minutes, or until the fish is cooked.

Garnish with coriander.

Pushpesh Pant has dedicated the last 20 years to researching and travelling the gastronomic regions of India to compile this book, which is styled like a traditional Indian rice bag.

• India the Cookbook is published by Phaidon’s.