1 Mix half the lime jice with turmeric,
a pinch of salt and a little water and spread over the pieces of
fish. Leave to marinate for 20 minutes. Wash off.
2 Pound the poppy seeds in a mortar and pestle with
a little water. In a blender, grind together the cocunut,
chillies, onions poppy seeds, garlic, cashew nuts, cardamoms, mace
and fennel.
3 Separately pure the coriander leaves and mint.
4 Mix the coriander powder with a little water to make a
paste.
5 Heat the oil with the cumin seeds in a wide pan. When the
cumin seeds begin to fry, add the coriander powder paste. After
10 seconds add the coconut and spice paste and saute for 7 minutes,
stiring continuously, scraping off any film that forms at the bottom
of the pan, and adding a little water if necessary.
6 Add the pureed coriander leaves and salt to taste and stir.
Add the sugar and remaining lime juiice. Add 11/2 cups water and bring to the boil. Add the fish pieces and cook until
done, about 7-10 minutes over a low to medimum heat., depending
on cut and size.If the fish is to be eaten by itself or just
with side vegetables without any rice, add 3/4 cups water only.
You can use this recipe to make a mixed vegetable curry using
250g diced vegetables, in which case
add 2 cups water (instead of 11/2) at the
end and cook the vegetables until done.)
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