Machchi korma
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 700 gram fil or steaks of haddock or cod | |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Salt |
| 50 | grams | Raw unsalted cashews |
| 3 | tablespoons | Sunflower or vegetable oil |
| 1 | 5 cm piece cinnamon stick | |
| 4 | Green cardamom pods; bruised | |
| 2 | Cloves | |
| 1 | large | Onion; finely chopped |
| 1 | Green chillies; seeded and finely | |
| ; chopped, up to 2 | ||
| 2 | teaspoons | Pureed or grated fresh ginger |
| 1 | teaspoon | Garlic puree |
| 150 | millilitres | Single cream |
| 50 | grams | Whole milk natural yoghurt |
| ¼ | teaspoon | Ground turmeric |
| 1 | teaspoon | Sugar |
Directions
Cut fillets into 2-3 pieces and steaks into halves. Rub the lemon juice and half the salt into the fish and set aside for 20 minutes. Soak the cashews in boiling water for 15 minutes.
Heat the oil in a wide shallow pan over a low heat and add the cinnamon, cardamom and cloves. Sizzle for 30-40 seconds.
Add the onions, chillies, ginger and garlic. Increase the heat slightly and fry, stirring frequently, until the onions are very soft (9-10 minutes).
Drain the cashews and puree them with the cream and yoghurt. Add the turmeric to the onion mixture, stir and add the pureed ingredients and the remaining salt and sugar. Stir well.
Arrange the fish in the sauce in a single layer, bring to a simmer, cover the pan and cook for 3 minutes for fillets or 5 minutes for steaks. Remove the lid, shake the pan gently from side to side.
Spoon some of the sauce over the pieces of fish (this is necessary only if you are using chunky pieces like steaks). Re-cover and continue to cook for a further 2-3 minutes, if you are using fillets and 3-4 minutes for steaks.
Remove and serve with saffron and rose-scented rice.
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