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.