Recipe - Machchi Korma

1 700 gram fil or steaks of
haddock or cod
1 tablespoon Lemon juice
1 teaspoon Salt
50 g Raw unsalted cashews
3 tablespoon Sunflower or vegetable oil
1 5 cm piece cinnamon stick
4 Green cardamom pods; bruised
2 Cloves
1 lg Onion; finely chopped
1 Green chillies; seeded and
finely
; chopped, up to 2
2 teaspoon Pureed or grated fresh
ginger
1 teaspoon Garlic puree
150 ml Single cream
50 g Whole milk natural yoghurt
One fourth teaspoon Ground turmeric
1 teaspoon Sugar

Cut fillets into 23 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 3040 seconds.

Add the onions, chillies, ginger and garlic. Increase the heat slightly and
fry, stirring frequently, until the onions are very soft (910 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). Recover and continue to cook for
a further 23 minutes, if you are using fillets and 34 minutes for steaks.
Remove and serve with saffron and rosescented rice.

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