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White Fish Butter Masala

Scale

Ingredients

Fish

600 g optional white fish (eg cod loin or catfish) or halloumi cheese

1 Tbsp turmeric

2 Tbsp garam masala

2 Tbsp cumin

1 tsp salt the

juice from a whole lime

Sauce

2 yellow onions, coarsely chopped

5 cloves garlic, coarsely chopped

1 tsp chili flakes

5 cardamom pods

2 cinnamon sticks

1 tbsp cumin

1 cm piece ginger, grated

50 g butter or coconut oil

3 red ripe tomatoes

½ cup water

½ cup natural raw cashews (preferably soaked)

1 Tbsp tomato puree

1/2 package fresh cilantro

Instructions

Fish

Start by cutting the fish into cubes. Stir the marinade together and pour over the fish. Allow to marinate in the fridge for at least 1 hour. Heat coconut oil in a frying pan and fry the fish briefly. Transfer to a plate while you make the sauce.

Sauce

Heat butter or coconut oil in a frying pan and fry the onion and spices quickly. Add the ginger and tomatoes. Let simmer for a few minutes. Pour it into a blender together with the nuts and tomato puree (remove the cinnamon sticks) and blend until smooth. Pour the sauce back into the pan and season with salt. Add the fish and simmer for 1-2 minutes. Serve with finely chopped cilantro and preferred toppings, such as wild rice, cooked sorghum or whole buckwheat.