This fluffy and exotically flavoured terrine was inspired by the taste of some fish which was caught and cooked on a boat I was on in the Bay of Bengal, while visiting the remote Andaman Islands. No one would guess that it is based on that most English of fish, the kipper. Neither does it taste too assertive in any way; delicate and sophisticated is a better description. If you wish to do so, the terrine can be made at least a day in advance.
Remove the skin from the kipper and chop the flesh finely. Put the whole cardamom pods and the cloves in a coffee grinder and grind finely. Sieve and then mix with the turmeric and cayenne.
Cut the chillies open lengthways under running water and discard the seeds and stems. Peel the garlic and chop finely with the chillies. Melt the butter gently in a pan, add the mixed spices and stir briefly. Add the chillies and garlic and stir for half a minute, then add the kipper, lemon juice and tomato purée. Cover the pan and cook over a very gentle heat for 10 minutes.
Sprinkle the gelatine into
When the mixture is just cool and not yet setting, whisk the egg whites until they stand in soft peaks and, using a large metal spoon, fold them gently into the fish mixture a third at a time. Oil a loaf tin or a rectangular dish of about
Shortly before serving, dip the tin in hot water and, giving it a good shake, turn the terrine out on to a board. Spread a thin layer of the yoghurt on to each serving plate, cut the terrine into thickish slices and lay them in the centre of the yoghurt. Arrange the coriander leaves around the edge of the terrine slices.
© 1997 Josceline Dimbleby. All rights reserved.