Bombay Style Fish

Methods/steps

In a small frying pan; dry-roast the cardamom seeds; fennel seeds; corainder seeds; cumin seeds and mace for a few minutes over a medium heat until aromatic. Remove from the heat and transfer to a coffee grinder; add the poppy seeds and grind to a fine powder. Place the cashew nuts and coconut in a frying pan and roast for a few minutes over a medium heat until the coconut is lightly coloured. Transfer to a food processor with the spice mix; red onion; garlic; green chilli; coriander leaves; mint leaves and the lime juice. Blend to form a paste. Heat the oil in a large; nonstick frying pan and add the spice paste. Stir and fry for 1-2 minutes over a high heat and then add the measured water. Stir to mix well; bring to the boil and then gently lay the fish fillets across the bottom of the pan. Reduce the heat to medium and simmer gently for 8-10 minues or until the fish is cooked through. Garnish with finely chopped red chillies and serve immediately with poppadums; sago snacks or basmati rice.