Seafood Recipes - Mughal-style Fish Curry in Almond Sauce

Ingredients

• 2 large plaice

• 2.5 cm/1 in ginger root, chopped

• 6 cloves garlic

• salt

• 15 ml/` tbsp black mustard seeds

• juice of 1 lemon

• 45 ml/3 tbsp oil

• 1 large onion, chopped

• 45 ml/3 tbsp hot water

• 25 g/2 oz/1/4 cup blanched almonds

• 30 ml/2 tbsp coriander ( cilantro) seeds

• 10 ml/2 tsp cumin seeds

• 2 dried red chilies

• 5 ml/1 tsp ground turmeric

• 2.5 ml/1/2 tsp saffron threads

• 45 ml/3 tbsp hot milk

• 6 cardamom pods

• 1 cinnamon stick

• 2.5 ml/1/2 tsp black peppercorns

• 2 bay leaves

• 1.5 ml/1/4 tsp cloves

• 45 ml/3 tbsp natural (plain) yoghurt

---

Method:

1. Make incisions 2.5 cm/1 in apart on both sides of the fish from head to tail. Blend the ginger, garlic, salt, mustard seeds and lemon juice in a blender or food processor. Spread the puree over and into the fish. Leave to marinate in the fridge for 3 hours.

2. Heat the oil and fry the onion until soft. Puree the water, almonds, coriander and cumin seeds, chilies and turmeric in a blender or pestle and mortar. Dissolve the saffron in the hot milk and leave to soak for 15 minutes.  

3. Stir the cardamom, cinnamon, peppercorns, bay leaves and cloves into the onions and cook for 2 minutes. Add the pureed spices and cook for 6-8 minutes until the oil appears on the surface, stirring constantly. Lightly whisk the saffron milk and yoghurt with a fork then stir it into the pan and, simmer for 2 minutes.

4. Put the fish in a casserole dish and pour over the sauce. Bake in a preheated oven at 180°C/3S0°F /gas marl 4 for 15 minutes until the fish is cooked and the sauce starts bubbling. Serve hot with rice, chapattis, vege­tables and dal.