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1
Cut the fish into large pieces and remove any bones.
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2
Mix together the turmeric, salt, chile powder and cumin powder.
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3
Combine the spice mixture with the lime or lemon juice, then sprinkle amd rub over the fish pieces.
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4
Allow to marinate for 15 minutes.
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5
Place the onion, ginger, chile, cilantro and water in a food processor or blender container, and process or blend to a smooth paste.
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6
Lightly whisk the yoghurt and extra water together, then combine with the blended paste.
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7
Pour over the fish pieces, and mix well, ensuring each piece is well coated.
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8
Marinate the fish for a further 30 minutes, turning the pieces from time to time.
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9
Shake any excess marinade from the fish, and set aside, reserving the marinade.
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10
Meanwhile steep the saffron threads in the hot milk, and set that aside also.
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11
Heat the ghee or vegetable oil in a heavy-bottomed saucepan over medium-high heat.
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12
Add the sliced onion and stir and saute until a light golden colour.
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13
Add the raisins or sultanas and saute for 1 minute.
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14
Next, stir in the garam masala, salt, cilantro and the hot milk containing the saffron threads.
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15
Add the reserved marinade, bring to the boil, lower heat, and simmer for 4 minutes.
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16
Add the marinated fish pieces and simmer gently until the fish is cooked, about 5 minutes, depending on the thickness of the fish pieces.
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17
If desired, serve with a sprinkling of lightly cooked green peas.
