Fish in creamy almond sauce

Name: Fish in creamy almond sauce
Yield: Serves 4
Cuisine: India
Ingredients: 1 large onion, finely chopped; 1 bay leaf; 2 cloves; 4 green cardamom pods, bruised; 30 ml/2 tbsp sunflower or light olive oil; 30 ml/2 tbsp sunflower or light olive oil; 25 g/1 oz unsalted butter; 75 g/3 oz/¾ cup blanched almonds; Pilau Rice with Raisins, to serve; fine strips of red and green chillies, to garnish; 120 ml/4 fl oz/½ cup single (light) cream; 2.5-5 ml/½-1 tsp chilli powder; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 675 g/1½ lb firm white fish fillets, such as tilapia, sole, monkfish or turbot, skinned and bones removed; 675 g/1½ lb firm white fish fillets, such as tilapia, sole, monkfish or turbot, skinned and bones removed; 675 g/1½ lb firm white fish fillets, such as tilapia, sole, monkfish or turbot, skinned and bones removed; 675 g/1½ lb firm white fish fillets, such as tilapia, sole, monkfish or turbot, skinned and bones removed; 30 ml/2 tbsp lemon juice; 5 ml/1 tsp salt, or to taste; large pinch of saffron, pounded; 30 ml/2 tbsp hot milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Making a curry with an almond purée is a classic style of cooking that was passed down from the Mughals centuries ago. It is thought that this recipe, Machchi Badami, was created for the Mughal Emperor Shah Jahan, who was noted for his love of good food.

Ingredients

675 g/1½ lb firm white fish fillets, such as tilapia, sole, monkfish or turbot</

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Cut the fish into 5cm/2in pieces. Sprinkle with lemon juice and salt and place in a dish. Cover with clear film (plastic wrap) and chill in the refrigerator for 20 minutes.
Crumble the saffron into a bowl and pour over the hot milk.