This is a great autumn into winter dish, perfect for when the cold nights are drawing in, yet you still want something light and bright and fresh. The sharp, citrusy, slightly salty savoury tang of the sauce compliments beautifully the creamy potatoes and the sweet, gentle sea bass. Curry leaves are vitally important here (we buy ours in an Indian supermarket in Tooting in South London), the crossover between them and the tamarind is gorgeous.

The Fish:-

2 x 150g fillets of sea bass, skin on

1 tbsp chopped curly leaf parsley

The Broth:-

1 tbsp groundnut oil

5 tsp tamarind paste

1 medium onion, finely sliced

½ tsp garam masala

15 curry leaves

1 small red chilli, halved and seeded

1 large tomato, cut into six wedges

A handful of edamame beans (blanched french beans would also work)

The Potatoes:-

200g of small new potatoes, halved

5g ghee or butter

½ tsp yellow mustard seeds

½ medium onion, finely sliced

1 tsp ground turmeric

1 medium tomato, skinned, seeded, and chopped coarsely

To make the broth:-

• Pour 400mls boiling water over the tamarind paste, and stir till the paste is completely dissolved. Set aside

• Heat the groundnut oil in a medium sized, heavy bottomed saucepan, then add the onion, and cook gently till soft, about 7 minutes. Add the garam masala, curry leaves and chilli, and fry for 2 minutes. Add the tomato and the tamarind water, bring to a boil, then turn the heat down so it’s barely bubbling, and simmer for 20 minutes. Sieve, saving the liquid, and discard the solids. Add the edamame beans, season to taste, and set aside

To cook the potatoes:-

• Steam or boil the potatoes until only just done. Set aside

• Heat a large saucepan, and add the ghee or butter. Add the curry leaves and mustard seeds and fry till popping, then add the onion, and fry till very soft but not coloured (7 minutes)

• Add the turmeric and the tomatoes, and cook gently till the tomatoes are softening, then add the potatoes, stirring to coat them with the spicy, tomato mix. Season with salt and pepper, and set aside

The fish, and service:-

• Heat a frying pan with a splash of groundnut oil till good and hot, then add the fish fillets, skin side down. Turn the heat down a little, and fry the fish for 2 minutes, then turn, and fry for a further minute

• Meanwhile, place a neat pile of the potato mix in the middle of two soup plates, and carefully pour the broth around. Add the edamame beans to the broth. Once the fish is done, place a fillet, skin side up, on each plate, sprinkle with a little chopped parsley, and serve immediately