Chop two onions, and fry them in your preferred medium and pan until soft.
Take a dozen roasted cashews, a teaspoon of chili, a knob of peeled and chopped ginger, a large clove of garlic (or two small), half a teaspoon each of cinnamon and garam masala, two cardamom pods, a couple of rays of star anise (optional) and half a cup of vinegar and blitz them all together in a food processor.
Reserve half the cooked onions and add the cashew mixture to the rest of the onions, and stir in one large can of coconut milk. Simmer gently for a minute or two.
Meanwhile, place a couple of tablespoons of raisins into a small pot of just-boiled water, to which you have added a teaspoon of turmeric. Steep for ten minutes, until they fatten and then drain and add them to the simmering sauce.
Now cube some firm-fleshed fish such as swordfish or salmon and dredge the cubes through a little salt and pepper. Add the fish to the sauce, stir and cook very gently until fish is just cooked. Adjust fluid if necessary.
Switch off, let the pan rest for a few minutes and then serve fish with its fragrant, nutty, fiery sauce over rice. Top with the reserved onion and plain yogurt with coriander chopped through it.