Serves 8: 333 calories per serve

1kg mackerel fillets, trimmed and sliced

3 tablespoons coconut flour

2 heads fennel
3 medium red onions, sliced
1 green chilli (seeds removed)

3-inch stick fresh turmeric, grated

2-inch piece of ginger

6 garlic cloves
1 teaspoon turmeric powder

1 teaspoon ground coriander (cilantro) powder

1 teaspoon ground cumin powder 1 cup vegetable stock
2-4 kaffir lime leaves
400ml (131⁄2 fl oz) coconut milk

1 teaspoon cumin seeds

1 teaspoon nigella seeds

Coat mackerel in coconut flour then seal in by frying with olive oil. Set to one side.

Blend one onion, one head of fennel, green chilli, turmeric root, ginger, garlic and powdered spices into a paste in a food processor and set to one side.

Heat olive oil in a large saucepan. Test with a few seeds and when the oil is hot enough to pop them add all the five seed mix until popping has stopped.

Add remaining chopped onions and one fennel head – fry for five minutes until softened.Avoid sticking and burning by gradually adding vegetable stock.

Add paste and cook until fragrant, then add the coconut milk and 2-4 kaffir lime leaves, then simmer until the vegetables are cooked. Add fish and keep on very low heat until the fish is completely cooked. Serve garnished with fresh coriander leaves and quinoa.