Fish Korma

Serves 2-4

Ingredients:
700g/1lb 9oz Fish fillets cut into large pieces (we used Salmon and Monkfish)
1 tbsp Lemon juice
1 tsp Salt
55g/2oz Raw unsalted Cashews
3 tbsp Olive Oil
5cm/2in Cinnamon Stick
4 Green Cardamom Pods, bruised
2 Cloves
1 Large Onion, finely chopped
1-2 Fresh Green Chillies, chopped
2 tsp Ginger Purée
2 tsp Garlic Purée
150ml/5fl oz Single Cream
55g/2oz Whole Milk Natural Yogurt
¼ tsp Ground Turmeric
½ tsp Sugar

1 Place the fish on a large plate and rub in the lemon juice and ½ tsp of the salt.  Set aside for 20 minutes.

2 Soak the cashews in boilng water for 15 minutes.

3 Heat the oil in a large pan over a low heat and add the cinnamon, cardamom and cloves. Let it all sizzle for 30-40 seconds.

4 Add the onion, chillies, ginger and garlic purées.  Increase the heat slightly and cook, stirring frequently for 9-10 minutes, until the onion is soft.

5 Drain the cashews and purée them with the cream and yogurt.

6 Stir the turmeric into the onion mixture and add the puréed ingredients, the remaining salt and sugar.

7 Mix thoroughly and arrange the fish in the sauce in a single layer.  Bring to a slow simmer, cover the pan and cook for 5 minutes.  Remove the lid and shake the pan gently from side to side.

8 Spoon some of the sauce over the pieces of fish, re-cover and cook for a further 3-4 minutes.

Serve with Indian Bread or Basmati Rice.

Enjoy!