Name: Mousseline for Captain Beale
Yield: Serves 6–8
Ingredients: fresh coriander or mint leaves, to garnish; 10 whole cardamom pods 5 cloves; ½ teaspoon (2.5 ml spoon) cayenne pepper; 1 teaspoon (5 ml spoon) turmeric; 15.9 oz (450 g) carton of natural yogurt; 4 large eggs (size 1–2), separated; 2 rounded tablespoons (3–4 x 15 ml spoon) gelatine; 2 oz (50 g) butter; 2 cloves of garlic, peeled; salt (optional); 2 small green chillies, seeds removed under running water; juice of 1 lemon; 1 tablespoon (15 ml spoon) tomato purée

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

I made this when I came back from visiting a remarkable man who lives on the remote and beautiful Andaman Islands far south in the Bay of Bengal. My recipe has a delicate and sophisticated touch to it, which makes it a suitable dinner party piece, but the spices are exactly those which the boys on Captain Beale’s boat used when cooking the fish caught as we glided along between the islands. The tropical fish was strong and meaty, just right for the spices, which is why I have used kipper fo