SERVES 6
PREPARATION 20 MINS
COOKING 15 MINS
1 pinch saffron threads (about 5 threads)
4cm (1½in) piece of fresh ginger, chopped
½tsp ground cumin
2tsp ground coriander
¼tsp ground turmeric
½tsp chilli powder
Seeds from 3 cardamom pods
100g (3½oz) unsalted cashew nuts
1tsp cornflour
150ml (4¾fl oz) natural yoghurt
1tbsp vegetable oil
2 onions, finely chopped
2 cloves garlic, chopped
1¼kg (2lb 8oz) monkfish, cut into large bite-size pieces
50g (1¾oz) blanched whole almonds
Crème fraîche, to serve
Fresh coriander leaves, to serve
Naan bread, to serve
1. Put the saffron into a small bowl with 400ml (13fl oz) of boiling water and set aside to infuse for 10 minutes. Process the ginger, cumin, coriander, turmeric, chilli, cardamom, cashews, cornflour and yoghurt to form a smooth paste.
2. Heat the oil in a large frying pan and cook the onions and garlic for 7 minutes, or until soft. Add the spice mixture and cook over a gentle heat for 2-3 minutes. Pour the saffron water in and stir well. Bring to the boil over a gentle heat and cook until thickened, adding a little extra water if needed. Season to taste.
3. Make sure the sauce is hot, then add the fish, bring back to the boil and simmer gently for about 10 minutes, or until the fish is cooked. Stir in the almonds.
4. Serve garnished with crème fraîche and coriander leaves, and with naan bread and rice, if desired.
TIP
The sauce can be made ahead, up to the end of step 2, and stored in the fridge for two days. To finish it, reheat and follow the rest of the recipe. A ready-made korma paste can be used to make a fast version of the sauce.