SPICED FLATHEAD WITH SPINACH AND MINT RAITA

150g (1 cup) chickpea flour (besan) or plain flour

1/2 teaspoon ground turmeric 60ml (1/4 cup) vegetable oil 8 x 100g pieces flathead fillet or other firm white fish

Coconut green beans, to serve (see notes)

40g ghee (see note) or butter

■ 1 clove garlic, finely chopped

■ 150g baby spinach

■ 2 spring onions, thinly sliced

■ 1 Lebanese cucumber, halved lengthwise, seeded, finely chopped

■ 360g (2 cups) Tamar Valley Greek Style Yoghurt

■ 1/2 teaspoon ground turmeric

■ 1/4 teaspoon brown mustard seeds

■ Fresh mint leaves, to taste To make raita, melt 20g ghee in a pan over medium heat. Add garlic and 1/2 teaspoon salt, and cook for 1 minute or until fragrant. Add spinach and cook, stirring, for 5 minutes or until wilted. Cool, then combine with onions, cucumber, mint and yoghurt in a bowl. Return pan to low heat, then melt remaining 20g ghee. Stir in turmeric and mustard seeds, then spoon over raita. Makes 2 1/2 cups.

Sift flour with turmeric into a bowl, then season with salt and pepper. Heat oil in a large pan over medium heat. Dust fish in flour, then cook, in 2 batches, for 1 minute each side or until just cooked.

Serve fish with raita and beans. Clarified butter, from supermarkets.