• Cardamom seeds 1 tsp
• Fennel seeds 1 tsp
• Coriander seeds 2 tsp
• Cumin seeds 1 tsp
• Mace 2 strands
• White poppy seeds 1 tsp
• Cashew nuts(chopped) 65 g
• Coconut 40 g
• Red onion(chopped) 1
• Garlic cloves(chopped) 3
• Green chillies(deseeded)2
• Coriander leaves large handful
• Mint leaves(chopped) 2 tbsp
• Juice of limes 2
• Sunflower oil 1 tbsp
• Water 200 ml
• Pomfret(cleaned) 1 large
• Red chillies(chopped) to garnish

In a small frying pan, dry-roast the cardamom seeds, fennel seeds, corainder seeds, cumin seeds and mace for a few minutes over a medium heat until aromatic.

Remove from the heat and transfer to a coffee grinder, add the poppy seeds and grind to a fine powder.

Place the cashew nuts and coconut in a frying pan and roast for a few minutes over a medium heat until the coconut is lightly coloured.

Transfer to a food processor with the spice mix, red onion, garlic, green chilli, coriander leaves, mint leaves and the lime juice.

Blend to form a paste. Heat the oil in a large, nonstick frying pan and add the spice paste.

Stir and fry for 1-2 minutes over a high heat and then add the measured water.

Stir to mix well, bring to the boil and then gently lay the fish fillets across the bottom of the pan.

Reduce the heat to medium and simmer gently for 8-10 minues or until the fish is cooked through.

Garnish with finely chopped red chillies and serve immediately with poppadums, sago snacks or basmati rice.

by Pak101.com (few years ago!) / 1222 views