Poach the fish in water until it is just cooked then break into chunks and set aside.
Heat the butter in a non-stick frying pan over a medium–high heat. Add the onion and garlic and stir for a minute, then add the turmeric, black pepper, chilli powder and salt and stir for another minute. Add the fish and gently stir to coat it with the spiced onions and garlic. Remove the mixture from the pan and set aside while you make the omelette.
Wipe out the pan with kitchen paper and put it back over a medium–high heat, adding a little more butter if needed. Add the eggs and most of the coriander and cook until almost set. Put the fish filling on one half of the omelette, fold the other half over and serve immediately, sprinkled with the remaining coriander.
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