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Ingredients

• 5 tbsp mustard oil (available from Asian supermarkets) or vegetable oil

• 4 green cardamom pods, crushed

• 4 cloves

• 3 small bay leaves

• 1 tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds), available from Asian supermarkets, also known as Bengali five-spice

• 1 small onion, finely chopped

• 2-3 green chillies, pricked with a fork

• 2 rounded tbsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen)

• 2 large garlic cloves, blended to a paste with 1 tbsp water

• 1 tbsp ground coriander

• 2 tsp ground cumin

• ½ tsp ground turmeric

• ¼ tsp red chilli powder

• pinch paprika, optional

• salt, to taste

• 400ml/14fl oz water

• 600g/1lb 5oz sea bream, cleaned, pin bones removed, flesh cut into 2.5cm/1in pieces

• 285g/10oz basmati rice, cooked according to packet instructions, to serve

Description

This Delicately Spiced Fish Stew Is Perfect For Feeding A Crowd And Takes No Time To Cook.

BBC