This is a lovely summery dish, the rich creamy fish with its crispy, tasty skin sitting in a fruity, zesty tomato consommé, with leaves and beans and chapatis complementing them beautifully

2 x 150g chunks of halibut, skin on

Ground nut oil to fry

200g good quality ripe tomatoes, quartered

1 medium onion, finely sliced

15g unsalted butter

1 fresh chilli, finely chopped

2.5cm fresh ginger, finely chopped

15 curry leaves

1 ½ tsps black mustard seeds

5 cardamom pods, split

1 tsp fennel seeds

150mls Vegetable Nage

1 dstspn tamarind paste

100g green beans

Your favourite salad leaves

6 walnut sized balls of chapati dough, either plain or sourdough, rolled out flat

• Put the tamarind in a small bowl, add 3 tablespoons of boiling water, then leave to infuse

• Heat a heavy bottomed saucepan over a medium heat, then add the mustard seeds, cardamom and fennel seeds and toast gently for a minute or two, until they start to crackle and pop. Turn down the heat and add the butter, then when it’s melted add the onions, chillies and ginger and cook gently till the onions are soft and translucent, about 15 minutes. Add the curry leaves and tamarind water and bubble for 3 minutes, then add the tomatoes and nage. Simmer for 20 minutes, then sieve well, pressing the solids against the sieve to extract maximum flavour. Set the liquid aside, discard the solids

• Preheat the oven to 200C

• Bring a pan of water to the boil, drop the green beans in, bring back to the boil, and bubble for just one minute. Refresh the beans in cold water and set aside

• Place a large oven proof frying pan (ie. one without a plastic or rubber handle) on the hob, and heat till good and hot. Put a dot of coconut oil in, and get your chapatis cooking. They will take about 2 minutes per side. Once they're done, wrap them in a clean teatowel to keep warm

• Get the frying pan hot again. Season the fish with a little sea salt and pepper. Add a splash of ground nut oil to the pan, then add the fish pieces, skin side down. Fry for about 3 minutes, till the skin is golden and crispy, then put the whole pan in the oven and set your timer for 6 minutes

• Gently reheat the tomato broth

• Put a handful of salad leaves and a quarter of the green beans into each of two small soup bowls, and add a couple of fresh curry leaves

• Put half the tomato broth into each of two soup plates

• Check the fish, if it’s done, place a chunk of fish in each of the two soup filled plates, skin side up and serve. If not, give it another minute

• Each diner is given a soup bowl full of leaves and beans, a couple of chapatis, and a soup plate full of broth and fish, and can combine as they like