INGREDIENTS

INSTRUCTIONS

Wash and dry fish, cut into large serving pieces and rub with lemon juice,
salt, pepper and turmeric. Heat oil in a frying pan for shallow fring and
on high heat, brown the fish quickly on both sides. Lift out on to a plate.
In the same oil fry the sliced onion until golden brown, remove and set
aside.
Put chopped onion, garlic, ginger, chillies, almonds, poppy seeds into a
blender jar and puree. If necessary add a little water. Add ground spices
and blend once more, briefly.
Pour off all but about 2 Tbl oil from pan and fry the blended mixture until
colour changes and it gives out a pleasant aroma. The mixture should be
stirred constantly while frying and care taken that it does not stick to
the pan and burn. Add 1/2 cup water to blender container and swirl out any
remaining spice mixture. Add to pan.
Pound saffron strands in mortar aned pestle, add boiling water and stir,
add to mixture in pan. Add yoghurt, stir and simmer gently for a few
minutes, then add fish pieces, turning them carefully in the sauce. Add
salt to taste. Cover and simmer for about 10 minutes, then sprinkle with
fresh coriander and serve hot with rice.
Compiled by Imran C. Land Downunder
Posted to EAT-L Digest 15 November 96
Date:    Sat, 16 Nov 1996 15:56:13 +1000
From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

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