-
1
To make the Tomato and Cardamom Sauce, heat the oil until very hot in a heavy-based pot.
-
2
Add the onion, ginger, garlic and salt.
-
3
Lower the heat and cook over a moderate heat, stirring constantly to prevent burning.
-
4
Cook until well caramelised, approximately 1 hour.
-
5
Add the turmeric, cloves and cardamom, and cook for a further 5 minutes.
-
6
Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms.
-
7
Set aside.
-
8
To make the Indian Pastry, combine the two flours with the salt in a bowl.
-
9
Make a well in the middle and add the egg, yoghurt, oil and water.
-
10
Mix with a fork until they form a sticky mass, then knead on a bench for 5 minutes until smooth and elastic.
-
11
Allow the dough to rest for 30 minutes.
-
12
Divide the dough into 4 equal parts.
-
13
Roll them out as thinly as possible on a lightly floured bench.
-
14
Place them between sheets of greaseproof paper and stack them on top of each other and refrigerate until needed.
-
15
Don't roll them out in advance of the time you need them, as they do not keep well when rolled out.
-
16
Lay out the pastry sheets on a chopping board and place a fillet at one end.
-
17
Fold the other half of the sheet over to completely enclose the fish, and trim the pastry right to the edge of the fish.
-
18
Brush both sides of the pastry with clarified butter and wrap in greaseproof paper.
-
19
Refrigerate for 10 minutes.
-
20
Repeat with the others.
-
21
Heat up the sauce and keep warm.
-
22
Set up a steamer to cook the spinach.
-
23
Place a heavy-based frying pan on the stove to cook the fish (do 2 at a time).
-
24
Put 15 ml clarified butter in the pan and heat to almost smoking.
-
25
Add the fish and cook for about 3 minutes.
-
26
Turn the fish over with a fish slice (spatula), and cook for a further 2 minutes.
-
27
Remove and drain on kitchen paper.
-
28
Wipe out the pan and repeat the process.
-
29
Steam the spinach.
-
30
To serve, spoon about 100 to 120 ml (1/2 cup) of the Tomato and Cardamom Sauce into the middle of 4 white plates.
-
31
Place the yoghurt on top and the spinach on the yoghurt.
-
32
Cut each piece of fish in half and place on top.
-
33
Serve immediately.
