Sprinkle the gurnard fillets with the turmeric and set aside for 10 minutes.
Heat a fry pan to a medium hot heat, add the canola oil and seal the gurnard fillets on each side, once sealed, remove from the pan. Dont cook through.
Using the same pan, turn to a low heat and add the black mustard seeds, fennel seeds and curry leaves, fry until the mustard seeds start to pop.
Add the sliced onion, chillies and ginger and fry until soft then add the coriander powder, fennel powder, cinnamon stick and kashmiri chilli powder and toast the spices for 2 minutes.
Add the coconut cream and cherry tomatoes and tamarind, stir until combined, bring to a simmer.
Season with a pinch of salt and add your seared fish fillets, simmer the fish in the sauce until the fish is just cooked. About four minutes.
Serve with steamed basmati rice and roti or naan bread
