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Preparation time: 15 minutes
Cooking time: 20 minutes
Passanda spice blend
2-teaspoon cumin seed
4 whole cardamom pods
4 cloves garlic
½ teaspoon chilli powder
1 tbsp cinnamon ground
½ teaspoon turmeric powder
2 tbsp olive oil
----- Grind the above to a fine paste----
2 big brown onions finely sliced
½ tbsp crushed ginger
2 tbsp olive oil
500gm firm fish fillet, mackerel, nor west snapper large cubes
2 peeled diced Nadine potato
2 cups chicken stock
200 gm Fresh Asparagus pieces
½ cup crushed almonds
1 cup Greek style yoghurt
½ cup chopped coriander leaves
salt & pepper to taste
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Pre-heat a heavy pot on medium heat. Brown onion and ginger in olive oil until fragrant (like from a BBQ). Stir in Passanda paste and cook out for 3 minutes or until the spices start to kick in and the smell is just amazing. Add fish, potato and stock and simmer for 10 minutes or until the potato are tender. Add almonds, yoghurt and quickly simmer with the lid on. Quick seasoning check, coriander leaves and your done.
Serve with grilled rosti bread and steaming rice.
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