Baked Fish with Cashew Masala

Name: Baked Fish with Cashew Masala
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon brown mustard seeds; ½ teaspoon Kashmiri chilli powder; 1 teaspoon sea salt; 2 tablespoons fresh lemon juice, strained; 1 tablespoon minced ginger; 60 g freshly grated coconut; 1 teaspoon chilli powder; 1 teaspoon ground turmeric; 2 tablespoons raw cashews, soaked and chopped; 2 brown onions, chopped; 3 small green chillies, chopped; 4 cloves garlic, chopped; 500 ml Fish Stock; 125 g thick plain yoghurt; 1 tablespoon chickpea flour; 30 ml fresh lime juice, strained; 1 tablespoon castor sugar; 100 ml vegetable oil; 2 teaspoons coriander seeds, roasted and ground; 2 teaspoons cumin seeds, roasted and ground; 1 long green chilli, finely sliced; 1 small cucumber, peeled, seeded and diced; 1 small red onion, finely diced; 3 tomatoes, peeled, seeded and finely diced; 60 ml pouring (35%) cream; 4 × 150 g jewfish fillets, cut from the middle of the fish; 20 ml mustard oil; 2 tablespoons chopped coriander leaves; 4 tomatoes, peeled; 2 teaspoons sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Another one of my favourite fish preparations, with gentle fragrant flavours. Any deep-sea firm-fleshed fish is suitable for this recipe – try jewfish, kingfish, trevally or trumpeter fillets.

Ingredients

4 tomatoes, peeled
20 ml Spiced Tomato Chilli Pickle
2 teaspoons<

Asia
India
Fish course
Pescatarian
Gluten-free

Method

To make the cucumber salad, mix the ingredients together in a bowl until combined.

To make the cashew masala, place all the ingredients in a food processor and blend to make a smooth paste.

Mash the tomatoes and cook in a pan with the tomato chilli pickle until reduced by half, then add the salt and sugar.

Heat the vegetable oil in a wide-based pan and fry the ground and