Wash and dry the fish pieces, then place into a small glass bowl.
Sprinkle over the turmeric and chilli powder, then toss until fish is evenly covered in spices. Cover with cling-wrap and refrigerate overnight.
Remove fish from refrigerator and allow to come to room temperature. Toss occasionally to distribute the spices.
Heat the oil in a wide pan. Place the fish into the oil, then cook for three to five minutes, tossing frequently. The amount of time will depend on the fish and how you like your fish cooked. The fish will start to flake when done.
Remove fish from pan using tongs or a slotted spoon and place onto absorbent paper. Sprinkle with the garam masala and salt. Gently toss.
Place fish onto a serving bowl or plate, garnish with coriander, place lemon quarters at side of plate and serve.
Any firm fish will work in this recipe. We most often use salmon or cod.
You could substitute prawns for the fish. Allow two large prawns per serving.
Gingelly oil is Indian sesame oil. It is very different to the Asian sesame oil, being much less intense in flavour. Substitute with vegetable oil if unobtainable.