Mix together the turmeric, ground cumin, ground coriander, chillies, salt and coriander leaves. Coat the fish evenly with the spice mixture.
Heat 2 tbsp oil in a frying pan. Fry the fish for 2 minutes on each side or until lightly browned. Drain on kitchen paper and set aside.
Heat the remaining oil in the same pan and add the cumin and mustard seeds. When they pop, add the garlic, ginger, onion, and tomatoes. Fry gently for 8 minutes. Add about 200ml boiling water and stir for a minute.
Return the fish to the pan and simmer for 10-12 minutes or until the sauce is brownish and not too thick and the fish is cooked. Garnish with the remaining coriander and serve hot with naan or pitta breads.
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