Steps
- To make raita, melt 20g ghee in a pan over medium heat. Add garlic and 1/2 teaspoon salt, and cook for 1 minute or until fragrant. Add spinach and cook, stirring, for 5 minutes or until wilted. Cool, then combine with onions, cucumber, mint, and yoghurt in a bowl. Return the pan to low heat, then melt the remaining 20g ghee. Stir in turmeric and mustard seeds, then spoon over raita. Makes 2 1/2 cups.
- Sift flour with turmeric into a bowl, then season with salt and pepper. Heat oil in a large pan over medium heat. Dust the fish in flour, then cook, in 2 batches, for 1 minute on each side or until just cooked.
- Serve the fish with raita and beans. Clarified butter is available in supermarkets.
