1. Put the ground cumin, ground cinnamon, ground cloves, garlic, salt, black pepper, chilli powder, turmeric and sunflower oil into a bowl. Mix to form a smooth paste.
2. Chop the coriander, garlic and two tomatoes. Put coriander and tomatoes to one side. Keep a little coriander in a separate bowl.
3. Fillet and pin bone two mackerel.
4. Coat the mackerel fillets with milk and dip into seasoned flour.
5. Melt 10 g unsalted butter in a frying pan.
6. Add half of the the masala paste. Stir and cook for a minute or so. Add fillets skin side down and cook on both sides. Remove from the pan.
7. Add the remaining 10g of unsalted butter to the pan and repeat with the remaining paste and fillets.
8. Add the tomatoes, the majority of the coriander and lemon juice to the pan and lightly cook.
9. Pour the tomatoes and coriander over the cooked fish. Garnish with the reserved coriander.
10. Serve.

For the mushy peas

1. Put a large pan of water on to boil.
2. Cook the peas until soft.
3. Drain the peas and blend in a processor. Let down with hot water if required.
4. Melt 25g unsalted butter in a pan.
5. Add the cumin seeds and mustard seeds and cook until they sizzle. Add the peas and seasoning.
6. Cook for a minute or so.
7. Switch off the heat.
8. Reheat the peas just prior to serving.