INGREDIENTS

INSTRUCTIONS

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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