700 g
3
tablespoons
2
3
2.5 cm
1 teaspoon
1
tablespoon
2
teaspoons
2
teaspoons
225 ml
55 ml |
white fish fillets, such as sole, plaice
vegetable oil
onions, chopped
cloves garlic, crushed
piece fresh root ginger, grated
turmeric
ground coriander
Masala salt
chick pea flour
natural yoghurt
double cream
lemon zest and red pepper strips, to
garnish
pinch saffron threads
salt and cayenne pepper |
Method :
Wash fish, remove any skin and bones and pat dry with absorbent
paper. Cut into large chunks and set aside. Put saffron in a small bowl with 2 tablespoons boiling water and
leave to soak for about 5 minutes. Heat oil in a large shallow pan, add onions and cook, stirring
for about 5 minutes, until soft but not colored. Add garlic, ginger, turmeric, coriander, masala salt
and pepper and fry for 1 minute more. Stir in flour and cook for 1 minute, then remove from heat. Stir in yogurt and cream, then return to heat and slowly bring
to the boil. Add fish, saffron and soaking water and simmer gently, covered
for 10-15 minutes, until fish is tender and flakes easily. Serve fish hot, garnished with shreds of lemon zest and strips
of red pepper.
Serves 4
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