* 600 g (1lb 5 oz) Basa fillets
* 1.5 teaspoons of Ground Turmeric
* 1 thumb-sized piece of fresh peeled Ginger, Grated. I now use my Home made lazy ginger for recipes like this
* 1 tablespoon of whole Fennel seeds
* 75ml Mustard oil
* 4 Curry leaves or 2 Bay leaves
* 2 whole Cloves
* 4 Green cardamom pods
* 1 Stick of cinnamon about 2.5 cm (1 inch) long
* 1 teaspoon Chilli powder
* 6 slices of drained canned Pineapple, chopped
* Sea salt


===Method===
* Cut the fillets into even sized pieces
* Place in a shallow dish and rub with the Turmeric and a few pinches of Sea salt
* Pop in the Fridge and leave for 40 minutes to Marinade. It won't hurt if it's left for longer
* In a Mortar and pestle, make a paste with the Grated Ginger. Add a little water (or the Vinegar from the Lazy ginger) if it needs a thinning a little
* Add half of the Seeds and pound to a paste (or use a Spice/Coffee grinder
* In a Wok or Frying pan, heat a few tablespoons of the Mustard oil and Fry the Fish pieces for about a minute a side. Do this in small batches, removing the cooked Fish and keep to one side while the Rest is being cooked
* In the same pan, with all of the Fish removed, heat the remaining Mustard oil, the Curry leaves or Bay leaves, Cloves, Cardamom pods, Cinnamon and the remaining whole Fennel seeds
* Stir-fry these for a few minutes
* Add the Ginger paste and the Chilli powder and Stir-fry for another 3 minutes, stirring now and then
* Put in chopped Pineapple and season with a pinch of Salt then add 125 ml (4,5 fl oz) of water, bring to the Boil, reduce the heat and Simmer for 5 minutes
* Add the Fish pieces, cover and Simmer for a further 15 minutes. Shimmy the now and then to ensure the fish does not stick.

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