Mix the marinade ingredients together and pour over the fish pieces. Allow to marinate for 4 hours.
Sauté the onion in olive oil until soft. Add garlic, ginger, Hinds Spices Mild & Spicy Curry Powder and fry for 1-2 minutes. Add ground cashews, Rhodes Quality Tomato Paste, water, honey, cream and curry leaves, and simmer.
Preheat the oven to 180°c, and bake the fish for 10 minutes. Remove from the oven. Add the fish to the sauce and allow to heat through. Serve with basmati rice and sambals.