4 fillets of firm fleshed fish, such as hapuku
1 Tbs garam masala
2 tsp turmeric
1 cup yoghurt
1/2 Tbs lemon juice
Non-flavoured oil eg grapeseed or rice bran
1. Put the fish fillets into a bowl. Combine the garam masala, turmeric and yoghurt together. Add the lemon juice and salt to taste. Spoon over the fish, turning to ensure the fish is well covered. Leave for 1 hour (this is preferable but not essential).
2. Preheat oven to 200C. Transfer the fish to a baking dish and cook for 20 minutes.
3. Slice the shallots finely. Heat a small frypan, cover the base with oil and cook the shallots until golden and crispy - approximately 15 minutes. Serve the fish topped with the shallots and garnished with fresh mint.