nal),toserve
(^1) / 2 tspfinetable
wl.Combine
coverand
tomarinate.
ustardseeds
landsetaside
lightly.Using
d untila rough
astetothe
salt,limejuice,
garand1 tbs
eandsetaside
enon-stick
, thenaddthe
inutesoruntil
hepanand
o high,add
ok,turning
nutesor
.
Reduce heat to medium-low, add
the vinegar mixture to the pan and cook,
turning the fish in the sauce, for a further
2-3 minutes or until the sauce is reduced
and slightly thickened. Place banana leaf,
if using, on a serving plate, then top with
onion and fish. Spoon over the remaining
sauce to serve.
CARDAMOM LASSI
SERVES 2
“Lassi is an everyday staple in India.
Whether it’s to cool your body temperature
or to cool your mouth after a spicy curry,
you are pretty much guaranteed to see it
on the menu everywhere.”
2 cups (560g) natural yoghurt
(^1) / 4 cup (55g) caster sugar
(^1) / 2 tsp ground cardamom
Place all ingredients in a blender and whiz
until smooth and combined. Pour into
glasses and refrigerate for 1 hour or until
very chilled before serving.
58 delicious.com.au