Ingredients

680g/1 ½ lbs white fish fillets

90g/3oz roasted cashews

120ml/4 fl oz single cream

60g/2 oz unsalted butter

225g/8oz onions, finely sliced

5 cm/2 inch piece of cinnamon stick, broken up

4 green cardamoms, the top of each pod split open

2 whole cloves

1-2 fresh green chillies, sliced lengthways; seeded if a milder flavour is preferred

1 tsp ground turmeric

175ml/6 fl oz warm water

1 tsp salt

1 tbsp lemon juice

Rinse the fish in cold water, dry on absorbent kitchen paper and cut into 2.5 x 5 cm/ 1 x 2 inch pieces.  Place the cashews and cream in a liquidiser or food processor and lend to a paste.  Melt the butter in a wide, shallow pan over a medium heat and fry the onions, cinnamon, cardamom, cloves and green chillies until the onions are lightly browned.  Stir in the turmeric, then add the water and salt and arrange the fish in a single layer.  Bring to the boil, then cover the pan and simmer for 2-3 minutes.

Add the cashew paste and stir gently until all the pieces of fish are well coated.  Cover the pan again and simmer for a further 2-3 minutes.  Gently stir in the lemon juice before serving.