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.