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Preparation Method

Prep onion, chopped garlic cloves, crushed ginger, peeled and grated green chilli (deseeded if you don't like it too hot), finely sliced cherry tomatoes, halved zest 1 orange, juice of ½ white fish, cut into large chunks coriander, chopped flaked almond, toasted STEP 1 Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little. STEP 2 Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like. source: bbcgoodfood.com