BOMBAY-STYLE FISH

This is a very easy to make recipe and it is full of flavour from all the spices. I served it with some brown basmati rice, dhal, fruit chutneys and roti bread. Great winter meal! To see the recipe for dhal, click here.

INGREDIENTS

2 garlic cloves, crushed
3 small green chillies, seeded and finely chopped
1/2 tsp ground turmeric
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground cayenne pepper
1 Tbsp tamarind puree
170 ml oil
800g fish fillets, skinned (pomfred, sole, leatherjacket)
310 ml coconut cream
2 Tbsp chopped coriander leaves

METHOD:
Mix together the garlic, chilli, spices, tamarind and 125ml of the oil.

Cut the fish into small portions, rinse and pad dry.

Place the fish fillets in a shallow dish and spoon the marinade over them. Turn the fish over, cover and refrigerate for 30 minutes.

Heat the remaining oil in a large, heavy-based frying pan and add the fish in batches. Cook for 1 minute each side.

Return the fish to the pan, then reduce the heat to low and add any remaining marinade and the coconut cream.

Season with salt and gently cook for 3-5 minutes, or until the fish is cooked through and flakes easily.
If the sauce is too runny, lift out the fish, simmer the sauce for a few minutes, then pour it over the fish. Garnish with the coriander leaves.

SERVES 4

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