Cut the fish into 1 inch cubes and season with a little salt and pepper.

In a medium saucepan, gently toast the mustard seeds until they pop then add butter; add the yellow curry paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.

Add the coconut milk and bring to a simmer, and cover for 5 minutes. Add the fish cubes to the sauce and cover for about 3-4 minutes, until cooked through.

Turn off the heat. Season to taste, adding the honey for a little sweetness to balance the flavours.

Serve topped on top of rice and steamed vegetables..