Ingredients
- 1 tbsp veg oil
- 2 cardamom green
- 1 green chilli
- 1 onion, peeled and blitzed
- 100ml coconut milk
- 50ml whipping cream
- 50g Greek yoghurt
- 100 cashews, soaked overnight in cold water
- 1 tsp garam masala
- ½ tsp mace
- Few sprigs of coriander
- Black pepper
- 1 lemon, juice
- 1 lime, juice and zest
- Knob of butter
- Fried curry leaves
- Cashew nuts
- Fresh coconut
- Micro coriander
Method
Place the onions and cashews in a pan and cook for 2 minutes. Add all the rest of the ingredients and gently simmer for 10 minutes then blitz until smooth.
Pop into a clean pan, finish with butter, lemon and lime juice.
Meanwhile, heat a non-stick pan until hot. Put the butter and oil in and when foaming, pop in the fish, cook for 2 minutes then place into the oven for 6 minutes.
Season and remove the skin. To serve, spoon the sauce onto a plate, top with fish and garnish with the curry leaves, cashews, coconut and herbs.
Ingredients
- 1 tbsp veg oil
- 2 cardamom green
- 1 green chilli
- 1 onion, peeled and blitzed
- 100ml coconut milk
- 50ml whipping cream
- 50g Greek yoghurt
- 100 cashews, soaked overnight in cold water
- 1 tsp garam masala
- ½ tsp mace
- Few sprigs of coriander
- Black pepper
- 1 lemon, juice
- 1 lime, juice and zest
- Knob of butter
- Fried curry leaves
- Cashew nuts
- Fresh coconut
- Micro coriander
Method
Place the onions and cashews in a pan and cook for 2 minutes. Add all the rest of the ingredients and gently simmer for 10 minutes then blitz until smooth.
Pop into a clean pan, finish with butter, lemon and lime juice.
Meanwhile, heat a non-stick pan until hot. Put the butter and oil in and when foaming, pop in the fish, cook for 2 minutes then place into the oven for 6 minutes.
Season and remove the skin. To serve, spoon the sauce onto a plate, top with fish and garnish with the curry leaves, cashews, coconut and herbs.