1 Fry the onion, garlic and ginger in hot oil for 1-2 minutes. Deglaze with the wine and add the tomatoes. Season with turmeric, salt and ground black pepper and simmer gently for about 5 minutes.
2 Add the fish and braise over a low heat for a further 5 minutes until cooked through.
3 Check the seasoning, sprinkle with parsley and serve, on a bed of rice if desired.