Name: Fish baked with cardamom
Yield: Serves 4
Cuisine: India
Ingredients: 675 g/1½lb tilapia or monkfish fillets, or any other firm, white fish; 7.5 ml/1½ tbsp lemon juice; 10 ml/2 tsp ginger purée; 10 ml/2 tsp garlic purée; 2.5 ml/½ tsp ground turmeric; 2.5–5ml/½–1 tsp chilli powder; 60 ml/4 tbsp sunflower oil or olive oil; 1 large onion, finely chopped; 2 medium tomatoes, sliced; 30–45ml/2–3 tbsp chopped coriander (cilantro) leaves; Basmati Rice with Caramelized Sugar, to serve; seeds of 6 green cardamom pods; 5 ml/1 tsp salt; 115 g/4 oz/½ cup thick set natural (plain) yogurt, whisked; 2.5 cm/1 in piece of cinnamon stick, broken up; 15 ml/1 tbsp sesame seeds; 15 ml/1 tbsp white poppy seeds; 10 ml/2 tsp coriander seeds; 5 ml/1 tsp cumin seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This fish recipe, Dum Machchi, is cooked by sealing the ingredients in a heavy roasting pan with a tight-fitting lid made from several layers of foil, so that the steam and flavour cannot escape and fish remains moist. Try it with Basmati Rice with Caramelized Sugar.

Ingredients

675 g/1½lb tilapia or monkfish fillets, or any other firm, white fish
7.5

Method

Cut the fish fillets into 5cm/2in pieces and sprinkle with the lemon juice and half the salt. Set aside for 20 minutes. Preheat the oven to 160°C/325°F/Gas 3.

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Fish baked with cardamom

Ingredients

Method

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