<?xml version="1.0"?>
<!DOCTYPE recipe SYSTEM "cooking.dtd">
<recipes>
<recipe>
<recipe_head>
<recipe_name> Spiced Sauce</recipe_name>
<recipe_author>Pradeepn</recipe_author>
<meal_type>Fish and Shellfish</meal_type>
</recipe_head>
<recipe_body>
<ingredients>
<ingredient>1/2 teaspoon finely crushed cumin seeds</ingredient>
<ingredient>1 teaspoon chilli powder</ingredient>
<ingredient>salt and freshly ground black pepper</ingredient>
<ingredient>2 tablespoons olive oil</ingredient>
<ingredient>2 cloves garlic, crushed</ingredient>
<ingredient>1.25 cm (1/2 in) fresh ginger root, finely chopped</ingredient>
<ingredient>4 pieces salmon fillet, skinned</ingredient>
<ingredient>125 ml (4 fl oz / 1/2 cup) double (heavy) cream</ingredient>
<ingredient>250 ml (8 fl oz / 1 cup) thick plain yogurt</ingredient>
<ingredient>large pinch of saffron threads, toasted and crushed</ingredient>
<ingredient>seeds from 6 cardamom pods, toasted and finely crushed</ingredient>
<ingredient>salt</ingredient>
<ingredient>coriander (cilantro) to garnish</ingredient>
</ingredients>
<directions>
<direction>Mix together the cumin seeds, chilli powder and pepper and rub into the fish.</direction>
<direction>Heat the oil in a frying pan, add the garlic and ginger and heat until they sizzle.</direction>
<direction>Add the salmon fillets and fry until they start to colour (about 15-20 seconds on each side). </direction>
<direction>Stir in the cream, yogurt, saffron, cardamom and salt.</direction>
<direction>Adjust the heat so that the sauce is just bubbling and cook, turning the fish once, until the flesh just flakes when tested with the point of a sharp knife (about 3-4 minutes each side).</direction>
<direction>Transfer the fish to a shallow dish. Boil the sauce until it has reduced and thickened, pour over the fish and leave to cool.</direction>
<direction>Cover the dish and chill until 15-20 minutes before serving.</direction>
<direction>Garnish with coriander (cilantro).</direction>
</directions>
</recipe_body>
<recipe_footer>
<serving>4</serving>
<preparation_time>15 minutes</preparation_time>
</recipe_footer>
<document_info>
<document_author>pradeep</document_author>
<date_updated>12/00311</date_updated>
<source>Easy to Cook, Hot and Spicy</source>
</document_info>
</recipe>
</recipes>
