Fish Korma

A mild curry with a nice fish flavour

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 30 Minutes Cooking Time 30 Minutes

May contain milk May contain nuts

4 large salmon steaks
1 tablespoon lemon juice
1 teaspoon salt
50g cashew nuts chopped
3 tablespoons vegetable oil
5 cm piece of cinnamon stick halved
4 green cardamom pods bruised
2 cloves
1 large onion finely chopped
2 green chillies finely chopped (de-seeded if wished)
2.5 cm cube of root ginger finely grated
2-3 large garlic cloves crushed
150ml double cream
50g plain yogurt
1 teaspoon ground turmeric
Put the fish on a flat surface and rub in the lemon juice and half the salt.
Set aside for 15 minutes.
Heat the oil in a pan over a low heat and add the cinnamon cardamom and cloves.
Fry for 40 seconds.
Add the onions chillies ginger and garlic.
Increase the heat slightly and fry stirring frequently until the onions are soft but not brown.
Meanwhile puree the cashews and mix them with the cream and yogurt.
Stir in the turmeric to the onions mixture and add the pureed ingredients and the remaining salt.
Mix thoroughly and arrange the fish in the sauce in a single layer bring to a simmer cover the pan and cook for 5 minutes.
Remove the lid shake the pan gently from side to side.
Spoon some the sauce over the pieces of fish.
Re-cover and continue to cook for a further 4 minutes.
Remove and serve.