Ingredients
- 600 g (1 lb 5 oz) skinless, firm white fish fillets
- 1 teaspoon turmeric
- pinch powdered saffron
- 3 cloves, crushed garlic
- 2 teaspoons lemon juice
- 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds
- 1 teaspoon white peppercorns
- 4 bruised cardamom pods
- 2 1/2 tablespoons finely chopped ginger
- 2 finely sliced red chillies
- 2 tablespoons oil
- 1 chopped onion
- 1 cut into 2 cm (3/4 in) squares red capsicum (pepper)
- 1 cut into 2 cm (3/4 in) squares green capsicum (pepper)
- 4 diced Roma (plum) tomatoes
- 2 tablespoons tamarind purée
- 185 g (6 1/2 oz/3/4 cup) plain yoghurt
- 2 tablespoons chopped leaves coriander (cilantro)
Method
1. Rinse the fish fillets and pat dry. Prick the fillets with a fork. Combine the turmeric, saffron, garlic, lemon juice and 1 teaspoon of salt then rub over the fish fillets. Refrigerate for 2- 3 hours.
2. Dry-fry the cumin seeds, coriander seeds, peppercorns and cardamom in a frying pan over medium- high heat for 2- 3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind to a powder and combine with the ginger and chillies.
3. Heat the oil in a heavy-based saucepan over medium heat and add the chopped onion, red and green capsicum, and ground spice mix. Cook gently for 10 minutes, or until aromatic and the onion is transparent. Increase heat to high, add the diced tomatoes, 250 ml (9 fl oz/1 cup) of water and the tamarind puré e. Bring to the boil then reduce to a simmer and cook for 20 minutes.
4. Rinse the paste off the fish and chop into 3 cm (1 1/4 in) pieces. Add to the pan and continue to simmer for 10 minutes. Stir in the yoghurt and chopped coriander and serve.
