Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve and peel the red onion, then cut one half into roughly 3cm wedges. Set the other half aside for now. 

Chop the potatoes into 2cm chunks (no need to peel).

Pop the potato chunks and onion wedges onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the cumin seeds, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Cut the lemon into wedges. Slice the remaining onion as thinly as you can. Pop it into a large bowl and squeeze in some lemon juice. 

Add the sugar for the pickle (see pantry for amount) and a pinch of salt, mix together and set aside to pickle.

In a small bowl, combine the garlic, ginger puree, North Indian style spice mix and the salt for the mixture (see pantry for amount).

Squeeze in some lemon juice and stir in the olive oil for the marinade (see pantry for amount) and ½ tbsp of yoghurt per person. 

Pat the basa dry with kitchen paper, then cut the fillets in half widthways. Pop them onto a plate and spread the marinade evenly over both sides. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish. 

Trim the baby cucumber, then halve lengthways. Cut into roughly 1cm wide half moons. Set aside. 

In a small bowl, combine the zhoug style paste and remaining yoghurt. Set aside. 

About 10 mins before the potatoes are ready, sprinkle the flour (see pantry for amount) over both sides of the marinated fish. 

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, lay the fish in the pan and cook until golden, 6-8 mins. Gently turn halfway and lower the heat a little if needed. 

Once cooked, transfer to a clean plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle.

When everything's ready, add the cucumber, baby leaves and olive oil for the dressing (see pantry for amount) to the pickled onion bowl and toss together. 

Transfer the fish to your plates.

Serve the potatoes and salad on the side, along with the spiced yoghurt and any remaining lemon wedges for squeezing over.