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Ingredients |
750 g (1 ½ lb) snapper, bream or other meaty fish
3 tbsp ghee
1 ¼ tsp fenugreek, ground
4 cloves garlic, crushed
2.5 cm (1 inch) piece fresh ginger, minced
1 tbsp coriander, ground
2 tsps cumin, ground
1½ tsps chilli powder
¾ tsp turmeric powder
6 medium tomatoes, peeled
¾ cup water or fish stock
½ cup thick cream
¼ cup plain yogurt
Salt
Black pepper
Lemon juice |
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Method:
1. Clean fish, remove scales and clip fins. Wipe dry. Heat ghee in a small saucepan. Fry fenugreek, garlic and ginger in the ghee for 3 minutes, then add coriander, cumin, chili and turmeric. Fry for 2 minutes stirring frequently.
2. Chop tomatoes finely and add to the pan with water or stock. Cover and simmer until sauce is thick and creamy. Add cream and yogurt and season to taste with salt and pepper. Keep warm.
3. Sprinkle fish with salt, pepper and lemon juice and place in a lightly oiled oven-proof dish. Cover with a piece of foil and bake in a moderately hot oven for 15 minutes. Remove foil and cook for a further 5 minutes. Remove from the oven. Pour on hot sauce and return to the oven for 5 minutes before serving. |
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