Postcard From Spain

Ingredients

2 medium trout, filleted and cut into chunks

1 lge onion, roughly chopped

2cm piece of fresh ginger, peeled and finely chopped

1 tsp ground turmeric

salt

1 tsp ground coriander

1 tsp paprika

1 garlic clove, crushed

125g natural yoghurt

1 tbsp thick cream or creme fraiche

1 small green chilli, de-seeded and finely chopped

1 tbsp ground almonds

1 tbsp slivered almonds

1 tbsp chopped fresh coriander or parsley

Method

1. Sprinkle the fish pieces with a little salt and half the turmeric and set aside.

2. In a large frying pan, fry the onion and ginger over a moderate heat until soft. Mix together the remaining turmeric, ground coriander and paprika and stir into the onions. Add the yoghurt, cream, chille and garlic and heat until bubbling, then stir in the ground almonds.

3. With the yoghurt mixture just bubbling over a low heat, place the trout pieces on top and cover the pan with a tight-fitting lid. Cook for 5-6 mins. and then serve with plain boiled rice. Garnish with the slivered almonds and coriander or parsley.

This recipe is from the New Mediterranean Meals collection by Mark Harrison, which contains more than 150 original recipes. You can buy it on a fully indexed and searchable CD for just 5 euros. Contact vimark@inicia.es to order your copy.