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30 March 2015,17:52 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a Balti pan, wok or large frying pan over a medium to high heat. Add the dry spices and cook, stirring, for 30 seconds.
  • Add the chilli and ginger and cook, stirring, for a further 2 minutes. Stir in the yoghurt and bring to a simmer, then add the fish and cream and cook gently for 15 minutes until the fish is cooked.
  • Stir in the almonds and herbs and cook for a further 5 minutes. Serve.


  • 1 kilograms fish, cut into cubes
  • 2 tablespoon sesame oil
  • 2 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon coriander seeds, lightly crushed
  • Pinch each of ground cloves, ground bay leaves and ground cinnamon
  • 2 green chillies, finely chopped
  • 2 inch fresh root ginger, grated
  • 200 ml natural Greek yoghurt
  • 200 ml single cream
  • 3 tablespoon ground almonds
  • 2 tablespoon fresh coriander, chopped
  • 2 tablespoon fresh parsley, chopped

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