This is a nice, and flexible, dish. You have only to remember that the fish needs to sit in its spicy coating for an hour or so if it’s going to be really flavourful. Should you not have one of the seasonings, it won’t be a disaster.
In the original recipe (from Meera Taneja’s The Indian Epicure), the fish is fried, but, in my experience, baking gives very tasty and also more presentable results, as the fish doesn’t stick to the pan.
You can use any firm white fillets, fresh or frozen: coley, haddock, hake, ling, pollack, sea bass, or cod, are some of the possibilities.
- 2 tsp coriander seeds
- 1 tbsp cumin seeds
- 2 cloves of garlic
- 1 med onion
- 1.5 cm piece of fresh ginger
- 1 green chilli
- 1 tbsp fresh coriander
- 1 tsp turmeric
- 750 g fish fillets
- olive oil
- garam masala
- 1–2 lemons
The easiest way to make the coating is to whizz the following ingredients to a paste in a food processor: the coriander seeds, the cumin seeds, the roughly chopped garlic, onion, ginger, green chilli, and coriander leaves, the turmeric, and salt to taste. Add a drop of water only if necessary.
If however you are working by hand, heat the seeds to make them easier to pound, and grind them in a pestle and mortar, along with the garlic; grate the onion and ginger; and chop the chilli and coriander leaves finely. Mix all these ingredients together, adding the turmeric and salt.
Rinse and dry the fillets. Arrange them flat in a single layer in a baking dish greased with olive oil. Make two or three diagonal slashes in each fillet and spread the spice mixture all over, pushing it down into the slits. Leave in a cool place for at least an hour.
Pre-heat the oven to gas mark 5/190°C, and sprinkle the fillets with olive oil before placing them in the centre of the oven for 20–25 min.
When the fish is ready, it can be served directly from the baking dish, lightly peppered with garam masala, and with quarters of lemon and accompanying dishes on the side.
Can you ever have too many chicken recipes? This one’s rich and delicious. It’s a simplified version of a standard North African dish, that can be found in David Scott’s Traditional Arab Cookery, a book so much used in our kitchen that our copy’s yellowed by turmeric. If you have a whole chicken and can make a stock from the carcass, it will be all the nicer. Rice or couscous (except for the gluten-intolerant) will go perfectly – for recipes, see Olive Oil, Garlic & Parsley.
- 100 g almonds (shelled)
- 1 chicken (approx 1.5 kg), jointed, or 4 joints, leg or breast
- salt and freshly ground pepper
- 2–4 cloves of garlic
- 2 tbsp parsley
- 100 ml olive oil
- 1 tsp turmeric
- 275 ml chicken stock (for a homemade one, see a recipe in Olive Oil, Garlic & Parsley) or water
Blanch and peel the almonds by dropping them into boiling water for a couple of minutes and removing the skins, which come off satisfyingly easily.
Skin the chicken pieces as far as possible and season generously with salt and pepper.
Crush the garlic and chop the parsley finely.
Let the garlic take colour in about three-quarters of the olive oil, heated in a thick-bottomed frying or sauté pan (with a lid). Stir in the turmeric before adding the chicken pieces and browning these all over.
Meanwhile, bring the stock, or an equivalent amount of water, to the boil and pour over the chicken to cover. Stir in the chopped parsley, seal with a lid, and simmer for about 1 h, turning the chicken over 2–3 times, and adding more stock or water if necessary.
Towards the end of the cooking time, fry the almonds in the last quarter of the oil, drain on kitchen paper, and scatter over the chicken just before serving.