Spiced Fish Fillets

1/8 cup milk
2/3 cup yoghurt
1 tbsp paprika
2 tsp cumin seeds
1 tsp tumeric
1 tsp chilli powder or 1 small dried chilli (Don't be afraid, the yoghurt takes away the heat)
1 tsp vegetable stock powder
4 tbsp plain flour
2 white fish fillets (anything really. Basa, Nile Perch, or you can go better, whiting, snapper etc)
olive oil
1 small cucumber, diced
1 clove garlic, finely diced
1 shallot, finely chopped
salt and pepper

1. In a mortar and pestle, or blender, grind spices together, then add stock and flour, stirring together well;
2. Place mix in a bowl, or deep plate large enough to fit fish;
3. In another bowl, or deep plate large enough to fit fish, mix milk and 2 tbsp of the yoghurt;
4. Dip the fish in the milk mixture, then coat in flour mixture;
5. Heat small splash of olive oil in pan. Cook fish for about 2 minutes each side, until flesh is no longer translucent and flakes easily;
6. Whilst fish is cooking, mix yoghurt, cucumber, garlic and shallot. Season with salt and pepper to taste;
7. Serve fish with yoghurt sauce and a green salad.