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The dish combines all the flavors
of the East.
Ingredients
- ground turmeric - 1.5ml/¼ tsp
- lime juice - 30ml/2 tbsp
- pinch of salt
- cod fillet - 4, skinned and cut
into 5cm/2in chuncks
- onion - 1, chopped
- green chili - 1, roughly chopped
- garlic - 1 cloves, crushed
- cashew nuts - 25g/1 oz/¼ cup
- fennel seeds - 2.5ml/½ tsp
- desiccated coconut - 30ml/2 tbsp
- oil - 30ml/2 tbsp
- cumin seeds - 1.5ml/¼ tsp
- ground coriander - 1.5ml/¼ tsp
- ground cumin - 1.5ml/¼ tsp
- salt - 1.5ml/¼ tsp
- water - 150ml/¼ pint/ 2/3 cup
- natural low fat yogurt -
175ml/6fl oz/¾ cup
- fresh coriander - 45ml/3 tbsp,
finely chopped
- fresh coriander sprig, to
garnish
- pea and mushroom Pilau, to serve
Method
- Mix together the turmeric, lime
juice and salt and rub over the fish. Cover and marinate for 15
minutes.
- Meanwhile, process the onion,
chili, garlic, cashew nuts, fennel seeds and coconut to a paste.
Spoon the paste into a bowl and set aside.
- Heat the oil in a large
heavy-based frying pan and fry the cumin seeds for 2 minutes or
until they begin to splutter.
- Add the paste and fry for 5
minutes, then stir in the ground coriander, cumin, salt and water
and cook for about 2-3 minutes.
- Add the yogurt and the chopped
fresh coriander. Simmer gently for 5 minutes. Add the fish fillets
and gently stir in.
- Cover and cook gently for 10
minutes until the fish is tender. Serve with pea and mushroom
Pilau, garnished with a coriander sprig. Serve 4.
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